Cold Chickpea and Arugula Soup

Ingredients

• Toasted Pita

  • 1 tsp (5 ml) honey
  • 1 tbsp (15 ml) olive oil
  • 1 pita bread, 6 inches (15 cm) in diameter
  • 2 tsp sesame seeds
  • 1/2 tsp ground sumac, plus more for serving

• Soup

  • 2 pita breads, each 6 inches (15 cm) in diameter
  • 4 cups (1 litre) vegetable or chicken broth, cold
  • 2 tbsp (45 ml) olive oil, plus more for serving
  • 2 tsp (10 ml) honey
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • 1 cup (25 g) arugula
  • 1/4 cup (10 g) dill, finely chopped, plus more for serving
  • 3 tbsp (45 ml) lemon juice
  • 1 garlic clove, halved