Creamy Chick-Pea Soup with Dukkah

Title:
Creamy Chick-Pea Soup with Dukkah

Yield:
11 Cups

Categories:
Jewish,
Ethnic




Ingredients:




---------------------------------FOR
DUKKAH---------------------------------





----------------------------------FOR
SOUP----------------------------------





 1/4 cup sesame seeds 1/4 cup chopped hazelnuts 3 tablespoons coriander


 seeds 2 tablespoons cuminseed 3/4 teaspoon salt 2 medium onions, chopped 2


 garlic cloves, chopped fine 3 tablespoons olive oil 1 pound dried


 chick-peas, picked over 5 cups chicken broth 6 cups water plus additional


 for thinning soup 2 bay leaves 1/2 teaspoon ground allspice 1/2 teaspoon


 white peppercorns


 


 MAKE DUKKAH: In an 8-inch dry skillet saute all dukkah ingredients except


 salt over moderately high heat, stirring and being careful not to burn


 spices, until golden brown, about 4 to 5 minutes. Cool dukkah and in a


 spice grinder or cleaned electric coffee grinder grind fine. Transfer


 dukkah to a small bowl and stir in salt. Dukkah may be made 1 week ahead


 and chilled, covered. MAKE SOUP: In a heavy kettle cook onions and garlic


 in oil over moderate heat, stirring, until softened. Add remaining soup


 ingredients and simmer, covered, 2 1/2 hours, or until chick-peas are very


 tender. Cool soup, uncovered, 15 minutes and discard bay leaves. In a


 blender or food processor puree soup in batches, straining each batch


 through a fine sieve into a large bowl, pressing hard on solids. Soup may


 be prepared up to this point 5 days ahead and chilled, covered. In kettle


 reheat soup over moderate heat, stirring occasionally and adding additional


 water to thin to desired consistency, until hot. Ladle soup into small


 coffee cups and sprinkle with dukkah. Makes about 11 cups, serving 16 to 20


 as a hearty hors d'oeuvre.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini