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PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic | DESCRIPTION: Roasted chickpeas, boiled with garlic and olive oil (


  • 1 pinch Saffron
  • 1 dash Salt
  • 3 cups Chickpeas
  • 2 Garlic (cloves)
  • 3 tablespoons Oil (olive)
  • .5 teaspoons Pepper
  • .5 teaspoons Cloves

Cooking Instructions

If using canned peas, rinse well and drain; place chickpeas in a single layer on a baking sheet and roast in a 400° F oven for approx. 45 minutes, turning the peas midway through roasting to evenly cook. (Less time may be required when using dried.) Be sure that they are completely cooked through - the texture and aroma will be that of roasted nuts. Remove from oven; place chickpeas in a pot with the garlic cloves; add enough water to come to about 1/4 to 1/2 inch from the top of the peas. Top off with olive oil, adding enough to just cover the peas. Add spices, and bring to a boil; reduce to a simmer, and continue cooking until garlic softens, about 10-15 minutes. Drain well or serve in the broth; serve hot. Serves 6-8.

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