Entradas populares

Tuesday, April 10, 2012

BORRICA, -O, WITH 14TH C RECIPE FOR CHICKPEAS IN ALMOND MILK

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[1] FROM CXV QUI PARLA CON SE APARELLEN CIURONS TENDRES AB LET DE MELLES[2] 140-141

Ingredients

2/3 c chickpeas
1 onion sliced
2 tbsp almonds
salt to taste
freshly ground pepper to taste[3]
¼ tsp ground ginger
1 tbsp verjuice
chopped herbs: parsley, basil, mint and marjoram

Preparation

006

Soak chickpeas overnight in cold water.[4] 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.)

[1] The Original Mediterranean Cuisine, p 118
[2] 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.
[3] Spices would not have been included in dishes for peasants.
[4] The Sent Soví recipe does not mention soaking the chickpeas but it is understood that this is essential.

No comments:

Post a Comment