 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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:
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:
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.
|
|