Total Time
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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Ladle the soup into shallow soup plates, drizzle with remaining 1 T olive oil and sprinkle with reserved spice mix, to taste.


Most Helpful

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.

briscoms August 10, 2012

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.

Lumberjackie September 27, 2008

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!

Aunt Cookie September 22, 2007

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