---FOR DUKKAH---

-FOR SOUP –

1/4 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 1/2 teaspoon
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 doeuvre.