Chiches
Take chich and wry em in ashes all
nyght, oth lay hem in hoot aymers, at morrow, waisshe hem in clene
water and do hem over the fire wth clene water. Seeth hem up and do
thereto oyle, garlec, hole safron, powdor fort and salt. Seeth it and
messe it forth.
Take chickpeas and bake them in
ashes all night, or lay them in hot embers. In the morning,
wash them in clean water and boil them in clean water over the
fire. Boil them and add oil, garlic, whole saffron, powder
fort and salt. Boil it and serve it forth.
3 cups chickpeas, dried or canned
the cloves of two whole bulbs of garlic, peeled but left whole
olive oil
1/2 tsp pepper
1/2 tsp cloves
pinch saffron
pinch salt
If using canned chickpeas, rinse well and drain. Place
chickpeas in a single layer on a baking sheet and roast in a 400 F oven
for about 45 minutes, turning the peas midway through the roasting to
ensure even cooking. Be sure they are completely roasted through
- the texture and aroma will be that of roasted nuts.
Remove from oven. Place chickpeas in a pot with the garlic
cloves, and add enough water to come to about 1/4 to 1/2 inch from the
top of the peas. Top off with olive oil, adding just enough to
cover the peas. Add spices and bring to a boil. Reduce to a
simmer and continue cooking until garlic softens, about 10 to 15
minutes. Drain well or serve in the broth. Serves 6-8.
Back to Medieval Recipes Index
Beverlee's Page