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Friday, December 4, 2015

LIMA WITH 14TH CENTURY RECIPE FOR CHICKPEAS IN ALMOND MILK


Limes today
Photo by: Lord-Williams
lime. During the Middle Ages food was preserved them in lime juice, vinegar and salt. At that time, they were not the same as today because grafting has changed this fruit. Then the Biblical prohibition (Lev. XX:24) to mix plant families was applied. Medieval limes are difficult to identify exactly but it is thought they were similar to today’s the acid lemon and soft lemon. They were exported from China to Persia and Western Asia. Arabs brought them to Spain. [Bolens. 1990:190:196-197]


TENDER CHICKPEAS ADAPTED FROM SENT SOVÍ QUI PARLA CON SE APARELLEN CIURONS TENDRES AB LET DE MELLES, pp 140-141 ADAPTED FROM FEARLESS KITCHEN[1]

Note: as their recipe serves about 20 as a side dish; approx. $0.30/serving, the ingredients were reduced to serve about 2-4 persons

Ingredients

1 c dried chickpeas[2]
3 cups almond milk[3]
1 onion, chopped
1 tbsp olive oil water
½  cup white grape juice
¼ cup lime juice
1 tbsp chopped fresh basil
¼ c  chopped fresh parsley

Equipment:
Large saucepan
Medium saucepan
Colander
A Dish to Delight the Whole Family
Photo by: Lord-Williams

Preparation             

Put chickpeas in a pot and cover with water. Boil until tender.

Combine the white grape juice and the lime juice. Set aside. If you have verjuice, feel free to use 1 cup of verjuice instead of the juice mixture.

Bring a medium saucepan full of salted water to a boil. Add the onion and cook for no more than three minutes – preferably more like two. Drain the onion thoroughly. Combine the chickpeas, almond milk, olive oil and onions in the large saucepan. Bring to a boil. Reduce the heat and simmer until the chickpeas are tender but not falling apart.
Remove from heat. Add the juice mixture, basil and parsley. Serve.


[1] For different versions of this recipe see blog titled “borrica” published April 10, 2012 and “humus” published May 13, 2015. 
[2] Soak overnight.
[3] Blanch almonds and peel. Grind them in a food processor. Add 3 ½ c broth. Let sit while preparing the other ingredients.



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