Chyches*
| Categories: | chickpeas Vegetable English 14th Century |
| Original Source: | Forme of Cury |
| Secondary Source: | Curye on Inglysch |
| Cook: | Johanna Dudley |
| Meeting Date: | 0000-00-00 |
| Serves: | 4
|
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.
Ingredients
| 1 16 oz (1 lb) | chickpeas (@ 2/79¢) |
| 3 T | olive oil |
| 2 cloves | garlic, whole, scored but not cut through |
| 1/2 t | saffron |
| poudre fort: | |
| 1/4 t | pepper (ground) |
| 1/4 t | coriander (ground) |
| 1/8 t | ginger (ground) |
Steps
- Rinse & drain chickpeas.
- Place in saucepan with garlic, fresh water to cover & bring to a boil. Then drain well & add other ingredients.
- Stir constantly over medium heat, for @ 5 min, taking care not to let the mixture burn. Add 1/2 C water & simmer for @ 10 more minutes, stirring often to prevent burning.
Note
Next time - mince the garlic and add with the oil.
I decided to try this with canned chickpeas. Seems like a quick & easy dish which would be cheap!
Next time I'd mince the garlic - the whole cloves of garlic weren't imparting much flavor.
You could use dried chickpeas, I only had canned at the time
Would be great for camping events!
Is it suggestable for a Feast? small servings
Does it cost too much? No.
Does it taste like ground shoeleather? Cautious eaters may be suspicious. It's yellow.
Infinitely expandable; could make a meat day version w/ bacon fat instead of oil & sprinkle w/ crumbled bacon. Saffron made this very yellow. Could use green garnish.