INGREDIENTS

INSTRUCTIONS

/4 cup sesame seeds 1/4 cup chopped hazelnuts 3 tablespoons coriander
seeds 2 tablespoons cuminseed 3/4 teaspoon salt 2 medium onions,
chopped 2 garlic cloves, chopped fine 3 tablespoons olive oil 1 pound
dried chick-peas, picked over 5 cups chicken broth 6 cups water plus
additional for thinning soup 2 bay leaves 1/2 teaspoon ground allspice
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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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