73 Take chiches  wrye hem in askes al nyght other al a day, other lay hem in hoot aymers. At morowe waische hem clene in water, and do hem ouere the fire with clene water, Seeth them up  and do therto oyle, garlek hole safroun, poudour fort and salt, seeth it & messe it forth.


Take chickpeas and set them in ashes and embers all night or all day.

Wash them clean in water, seethe them up,

add whole garlic, oil, powder fort, and salt.

Simmer together and serve.


I had a few options for this, though not the one I was most interested in; I do not have fresh chickpeas.

I first split a bag of dried chickpeas, and soaked half overnight.

Then I roasted the soaked peas, the still dry from the bag ones, and a tray of canned peas.

I treated the three iterations the same, as I wanted to see what different results I got.

The ones which had been soaked then roasted wound up tasting a lot like soggy, cooked corn nuts.

Those which had not been presoaked were reminiscent of uncooked potatoes in texture, with a bit of the nutty notes from the soaked and roasted iteration.

The canned peas were just about halfway between the two.

TL; Canned. TR: Dried and soaked. Bottom, Dried, not soaked.

TL; Canned. TR: Dried and soaked. Bottom, Dried, not soaked.

If I can get fresh chickpeas, I might revisit this dish.

I used powdre fort which was a very kind gift from a friend. It was pleasant.

spices measured for the dish.

Working with what I did for the dried, unsoaked peas, here’s what we did;


1 bag chickpeas, picked over.

1/4 c olive oil

1 TBS garlic, whole or minced

1 tsp powdre fort

1 tsp salt

1 pinch saffron, to taste

Roast peas for a few hours at 250*. They won’t change color.

Simmer them in water for an hour. Add salt.

Continue simmering, add spices and saffron.

Keep an eye on the water level.

When you taste and find them fully cooked, add the olive oil

and raise the temperature on the pot slightly.

Cook off excess liquid. Stir til incorporated.

The flavor is quite nice. The texture is a bit potato-like.


I think you may forgive me for terseness, the power is uncertain as I write.

a finished dish of chickpeas, pale against a dark bowl.

Serve in heavy pottery, to hold the heat.

Tender chickpeas, intended as fresh, new, uncooked, undried field produce, to be cooked in almond milk and seasonings.


I used canned chickpeas for lack of access to fresh ones, home-made almond milk, a poached onion, marjoram, savory, parsley, ginger, salt, and verjus.

bowls containing chick peas, a poached onion, almond milk and spices. Verjus and olive oil in bottles, and a pile of herbs and  salt.

the onion was simmered through beforehand.

It was a quick throw-together. Unfortunately, round one is kind of bland and un-interesting, as chickpeas flavor and almond milk’s flavor don’t do much to help each other out.

I’ll play with  a few other processes and get back to you.

in other news, it held for three days, and was perfectly pleasant cold

a pot of simmering almond milk with the chickpeas, to which a pile of minced herbs has been added but not yet stirred in.

be cautious not to burn or scorch


– boring

+ vegetarian,


+ cheap.