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.
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.
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.