Creamy Chickpea Soup
An excellent soup adaptation from rozanne gold, a favorite cookbook author. It's seasoned with egyptian spices, combined and ground by you. The yield varies depending on how much the soup is thinned.
Steps
Combine the sesame seeds , coriander seeds and cumin seeds in a nonstick skillet and cook over low heat until fragrant.
Grind to a powder in a spice grinder and add a pinch of salt.
Set aside.
If necessary , make the chickpea flour by grinding dried chickpeas in a blender.
Combine the flour with the broth and beat smooth with an electric mixer.
Transfer the soup to a saucepan and add 1 t olive oil , salt , white pepper and black pepper.
Bring to a boil.
Reduce heat to low and simmer , stirring frequently , 10 minutes.
Add water to thin as needed.
Ladle the soup into shallow soup plates , drizzle with remaining 1 t olive oil and sprinkle with reserved spice mix , to taste.
Ingredients
sesame seeds, coriander seed, cumin seed, salt, chickpea flour, chicken stock, olive oil, white pepper, black pepper