Brodo de Ciceri Rosci (Chickpea Soup)*

Categories:	chickpeas   Soup   Vegetable   15th century   Italian
Original Source:	Maestro Martino, Libro de Arte Coquinaria
Secondary Source:
Cook:	Zohane Faber
Meeting Date:	2005-12-18

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.

Steps

1. Soak and drain chickpeas.
2. Mix in pot with flour, half of oil, salt and pepper to taste, a dash of cinnamon, a handful of parsley stems, and a half handful of sage. Simmer for ~2 hours, or until chickpeas are tender. Add remaining oil.

Note

I couldn't find parsley root, so I used the stems of flat parsley instead. I also used rather less pepper than suggested.