donkey carrying supplies
Photo by: lifeonwhite
she-ass. In rural areas, it is used to transport the midday meal to field laborers, among other transportation tasks. [Ares. “Comida.” 1994:104; Fernández Muñiz. 1994:187; and Sánchez-Albornoz. 2000:117]
CHICKPEAS WITH HERBS ADAPTED BY SANTICH FROM CXV QUI PARLA CON SE APARELLEN CIURONS TENDRES AB LET DE MELLES 140-141
2/3 c chickpeas
1 onion sliced
2 tbsp almonds
salt to taste
freshly ground pepper to taste
¼ tsp ground ginger
1 tbsp verjuice
chopped herbs: parsley, basil, mint and marjoram
Soak chickpeas overnight in cold water. Drain and cook in fresh water with a sliced onion for about 30 minutes, or until just cooked. Make almond milk using ground almonds blended with ½ c hot water, strain. Drain chickpeas and onion and return to saucepan with almond milk. Cover and simmer gently for about 5 minutes until chickpeas are soft and liquid has been absorbed. (The onion combines with the almond milk to make a thick sauce). Season with salt, freshly ground pepper and ginger, blend in verjuice and chopped herbs. (They can be served over rice as in the photo.)
 The Original Mediterranean Cuisine, p 118
 It is questionable if peasants would have had almond milk but they certainly did eat chickpeas with lard. Note that medieval manuscripts did not provide recipes for the poor.
 Spices would not have been included in dishes for peasants.
 The Sent Soví recipe does not mention soaking the chickpeas but it is understood that this is essential.