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Ingredients
- 1/4 cup olive oil
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 large onion, chopped
- salt & black pepper, to taste
- 3 cups vegetable stock
- 2 15-oz cans chickpeas, drained and rinsed
- 1 15-oz can diced fire-roasted tomatoes
- 1 tablespoon ground cumin
- 1 garlic clove, minced
- 1 1/2 teaspoons ground roasted coriander
- 2 pitas
- juice of 1/2 lemon
- fresh cilantro, for topping
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