Recipe by sugarpea
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.
Top Review by briscoms
Followed the recipe, but unfortunately found it was much, much too salty. toasting and grinding the spices was a pain, especially for whole coriander, I still was getting bits of not fully ground coriander casing in my teeth and on my tongue, which I did not like. I do like the idea, though, and have lots of chick pea flour, so next time I will use ground spices and significantly reduce the salt.
- 1 tablespoon sesame seeds
- 1⁄2 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1 pinch salt
- 1⁄2 cup chickpea flour
- 2 cups chicken stock or 2 cups vegetable stock
- 2 tablespoons olive oil, divided
- 1⁄2 teaspoon salt
- 1 pinch white pepper
- 1 pinch black pepper
Directions See How It's Made
- 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.