Recipes - Creamy Chick-Pea Soup with Dukkah
With this soup served in little teacups it makes an elegant appetiser. Or you could just serve heaps of it in soup bowls for the family dinner.
For the soup:
2 medium onions chopped
2 garlic cloves finely chopped
3 tbsp olive oil
750g dried chickpeas
5 cups chicken broth
6 cup water plus additional for thinning soup
2 bay leaves
½ teaspoon ground allspice
½ teaspoon white Peppercorns
Ground's Dukkah to serve
Cook onions and garlic in oil in a heavy pot over moderate heat, stirring, until softened. Add remaining soup ingredients and simmer, covered, for about 21/2 hours, or until chickpeas are very tender. Cool soup, uncovered for 15 minutes and discard bay leaves.
In a blender or food processor puree soup in batches, putting each batch into one large bowl. Soup may be prepared up to this point 2 days ahead and chilled, covered. In a pot, reheat the 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. This makes about 11 cups, serving 16 to 20 as a hearty hors d'oeuvre or 6 as a filling soup meal.