This is a very clean tasting soup.
Best served on the second day.
Also good with whole chunks of chicken.
Sometimes I double the spices.
Ingredients:
1 onion, peeled and choppped
2 cans whole chick peas
2 cups chicken broth
1 teaspoon cumin seeds
3 teaspoon coriander seeds
1 teaspoon black peppercorns
3 tablespoon un-salted butter
Directions:
Melt butter and saute the onions.
Grind spices and peppercorns together,
add to onion. Put one can of chickpeas
together with the stock and the onions
through the blender or food processor.
Add to pot along with whole chick peas.
Cook about half an hour.
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