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Friday, September 25, 2015

LARGUERO (Leon) WITH 14TH CENTURY RECIPE FOR CHICKPEAS



A Platter of Chickpeas with Broth Dark Broth on the Side
Photo by: Lord-Williams
Leon. larguiero, O Cast fuente alargado, Eng. a long earthenware or other platter for serving chickpeas separately from cocido. After the serving the platter is not removed from the table, but left for nibbling. Ibn Razīn points out that “jofaina,” a large round earthenware bowl, could be used, see alfajana. Also see cocido and cocido maragato. [Ares. “Comidas.” 1994:86; ES: Palabreru. Mar 21, 04; and Ibn Razīn/Marín. 2007:280]

ANOTHER RECIPE FOR CHICKPEAS ADAPTED FROM IBN RAZĪN/MARÍN, RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTE PLATOS, Capítulo Segundo, sobre los platos de garbanzos 3. OTRA RECETA, p 280

The "larguero" a Day Later
Photo by: Lord-Williams
Ingredients

1 c chickpeas
½ tsp salt
½ tsp white pepper
1 tsp shredded ginger

Preparation

Clean dried chickpeas and wash them. Let soak in enough water to cover them. Leave them over night. The next day put them in a pot with the water used to soak them and boil until tender. When done add salt, pepper and ginger. Drink the broth which is beneficial, especially when dark. Chickpeas are eaten to soften one personality; if eaten often they are fattening.











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