Original Source: Maestro Martino, Libro de Arte Coquinaria

To make 8 platefulls: Take a libra and a half of chickpeas and wash them in hot water, drain them, the put them in the put in which they will be cooked. Add half an oncia of flour, a little good oil, a little salt, and about 20 crushed peppercorns, and a little ground cinnamon, then thoroughly mix these things with your hands. Add three measures of water, sage, rosemary, and parsley roots. Boil to reduce to 8 platefulls, and when they are nearly cooked, add a little oil.

Original Source: Maestro Martino, Libro de Arte Coquinaria

Brodo de ciceri' rosci.
Per farne octo menestre: togli una Libra et meza di ciceri et lavali con acqua calda et poneli in quella pignatta dove gli vorrai cocere et che siano sciutti et mettevi meza oncia di farina, cio&egrand; del fiore, et mettevi pocho olio et bono, et un pocho di sale, et circha vinti granelli di pepe rotto, et un pocha di canella pista, et mena molto bene tutte queste cose inseme con le mani. Dapoi ponivi tre bocali d'acqua et un pocha di salvia, et rosmarino, et radici di petrosillo, et fagli bollire tanto che siano consumati a la quantitade di octo menestre. Et quando sonno quasi cotti mittivi un pocho d'oglio. Et se lo brodo si facesse per ammalati non gli porre ne olio né spetic.

Rough translation by Johanna Dudley
Broth of red chick peas -- Maestro Martino, Libro de Arte Coquinaria -- Arte della Cucina, pg. 147
To make another soup. Take a pound and a half of chick peas and wash them in hot water and (poneli) in your pot where you (vorrai) cook in half an ounce of wheat, that is, flour, and a little oil is good and a little salt and 20 grains of pepper, cracked, and a little beaten cinnamon. And mix very well these things with your hand. A little salvia and rosemary and water and parsley root and make boil until it consumes a good quantity of the broth and when this is half-cooked, a little oil. And if the broth is made for the sick, don't put in the oil or spices.

Original Source: Forme of Cury

Take chiches and wrye hem in askes al ny3t oþer al a day, oþer lay hem in hoot aymers. At morowe waische hem in clene water, and do hem ouere the fire with clene water. Seeþ hem vp and do þerto oyle, garlek hole, safroun, powdour fort and salt; seeþ it and messe it forth.

Original Source: Ibn Sayyâr al-Warrâq, al-Kitab al-Tabikh (The Book of Dishes)

Boil chickpeas until they become as mushy as bone marrow, Boil some onion and pound it into the chickpeas. Add a small amount of olive oil and murri, coriander seeds, black pepper, and ma' al-samgh, spread in a frying pan and cook with some olive oil until done, God willing.