Creamy Chick-Pea Soup with Dukkah

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 2 hours, or until chickpeas are very tender. Cool soup, uncovered for 15 minutes.

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.