| Chyches |
| Curye on Inglish: English Culinary Manuscripts of the 14th Century. |
| Redaction provided by Lady Caitlin of Enniskillen. |
| 73. Chyches. Take chiches and wrye hem in askes al nyght other al a day, other lay hem in hoot amers. At morowe waishe hem in clene water, and do hem ouere the fire with clene water. Seeth hem vp and do therto oyle, garlek hole, saffron, powder fort ad salt: seeth it and messe it forth. |
|
3 C
|
Chick Peas Drained |
|
1
|
Bulb Garlic, minced |
|
1/4 C
|
Olive Oil |
|
1/2 t
|
Pepper |
|
1/2 t
|
Ground Cloves |
|
1/2 t
|
Cinnamon |
|
1/2 t
|
Cardamom |
|
pinch
|
Saffron |
|
1 t
|
Salt |
Place chickpeas in a single layer on a baking sheet and roast in a 400 degree F oven for approx. 45 minutes, turning the peas midway through roasting to evenly cook. (Less time may be required when using dried.) Be sure that they are completely cooked through - the texture and aroma will be that of roasted nuts. Remove from the oven; place chickpeas in a pot with the garlic cloves; add enough water to come to about ¼ to ½ inch from the top pf the peas. Top off with olive oil, adding enough to just cover the peas. Add spices, and bring to a boil; reduce to a simmer, and continue cooking until garlic softens, about 10 - 15 minutes. Drain well or serve in the broth; serve hot.
