Cream of Chickpea Soup with Toasted Rosemary Pita

Directions

1. Wash and dry all produce, then set aside.
2. Peel and dice the onion and carrots; trim and dice the celery, and add all to a medium bowl.
3. Peel and mince the garlic; reserve half for later.
4. Heat a large pot over medium heat and swirl in a little oil to coat the bottom.
5. Add the vegetables, the remaining garlic, and the Italian seasoning; cook, stirring occasionally, until the vegetables are soft, about 5–6 minutes.
6. Drain and rinse the chickpeas, then blend them with the broth until smooth.
7. Add the blended chickpea mixture and the zucchini to the pot; bring to a simmer and cook until the zucchini is tender, about 5–7 minutes.
8. Preheat the oven broiler. Toss pitas with a little oil, the reserved garlic, salt, and rosemary, then broil until golden, 2–3 minutes.
9. Cut the pitas into quarters and serve the soup hot with the toasted pita on the side.