Medieval Chyches (Roasted Chickpeas)
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
A traditiona Medieval English Recipe
List of Ingredients
600g canned chickpeas
cloves from 2 whole garlic heads, peeled but left whole
olive oil
1/2 tsp black pepper
1/2 tsp ground cloves
pinch of saffron
pinch of saltRecipe
Drain and rinse the chickpeas then place in a single layer on a baking tray and roast in an oven pre-heated to 200°C for about 45 minutes, turning them over mid-way through so that they cook evenly.
They should have a texture and aroma similar to roast nuts when done.
Remove from the oven then place in a pot along with the garlic cloves and just enough water to come some 1cm above the chickpeas.
Top with the olive oil adding just enough to cover the surface of the water.
Add the spices then bring to a boil then reduce to a simmer and continue cooking until the garlic softens (about 15 minutes).
Drain and serve in the broth.
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