Roasted Fennel, Tomato, And Chickpea Soup

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2 cups chopped fennel bulb (about 1 small bulb)

2 cups chopped onion

Cooking spray

1 (15 1/2-ounce) can organic chickpeas (garbanzo beans), rinsed and drained

2 teaspoons butter

3 garlic cloves, minced

2 (14-ounce) cans fat-free, lower-sodium chicken broth

2 (14.5-ounce) cans organic diced tomatoes, undrained

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

Fresh flat-leaf parsley

2 (6-inch) pitas, each cut into 8 wedges

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