Prep 25 mins
Cook 5 mins
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.
- 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
- 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.
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.
Very tasty, fast, and easy to make. I reduced the salt, added some frozen peas, and topped with raw, diced tomatoes. With a 1/2 cup of additional water, the soup was chowder-esque in texture. I enjoyed the sesame and spice mixture, although I think any number of spice combinations would taste great - next time I'll try a rosemary, black pepper blend.
This recipe is going immediately into my "favorites" file. It is practically instant soup, and it is so flavorful. The recipe may seem a bit strange, but it is not really a soup made of flour -- it's more like a pureed chickpea soup. This made two good-sized portions for us. Thanks for posting!