Creamy Chickpea Soup

• 1 tablespoon sesame seeds
• 12 tablespoon coriander seed
• 1 teaspoon cumin seed
• 1 pinch salt
• 12 cup chickpea flour
• 2 cups chicken stock or 2 cups vegetable stock
• 2 tablespoons olive oil, divided
• 12 teaspoon salt
• 1 pinch white pepper
• 1 pinch black pepper

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.

sesame seeds, coriander seed, cumin, salt, chickpea flour, chicken, olive oil, salt, white pepper, black pepper

Taken from www.food.com/recipe/creamy-chickpea-soup-76809 (may not work)