Title: Creamy Chick-Pea Soup with Dukkah
Categories: Jewish Ethnic
Yield: 11 Cups

FOR DUKKAH
FOR SOUP
1/4	c	Sesame seeds
1/4	c	Chopped hazelnuts
3	tb	Coriander seeds
2	tb	Cuminseed
3/4	ts	Salt
2		Medium onions, chopped
2		Garlic cloves, chopped fine
3	tb	Olive oil
1	lb	Dried chick-peas,picked over
5	c	Chicken broth
6	c	Water plus additional for thinning soup
2		Bay leaves
1/2	ts	Ground allspice
1/2	ts	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.

This recipe is from an article "For the Holiday Buffet" by Rozanne Gold which appeared in the November 1994 issue of Gourmet.

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