Ciurons Tendres Ab Let De Melles

Chickpeas with Almond Milk

Source: Libre de Sent Sovi, Catalan, 14th century.

Original Recipe:

Ciurons Tendres Ab Let De Melles

Si vols aperallar ciurons tenders ab let de amelles, se ffa axf: Prin los ciurons, e leva ‘ls bé. E ages let de amelles, e mit-los a coura ab la let e ab holi e ab sal; e met-hi seba escaldade ab aygua bulent. E quant deuran ésser cuyts, mit-hi jurvert e alfàbegua e moradux e d’altres bones espicies e un poc de gingebre e de gras. E quant hi metràs los ciurons, sien levats ab aygua calda, que tentost són cuyts.

Translation: (from The Medieval Kitchen: Recipes from France and Italy)

Tender Chick Peas with Almond Milk

If you want to prepare tender chick peas with almond milk, do it thus: Take the chick peas, and clean them well. And take almond milk, and set them to cook with the milk and with oil and salt; and add onion scalded in boiling water. And when they should be cooked, add parsley and basil and marjoram and other good herbs and a little ginger and verjuice. And when you add the chick peas, they should be washed in hot water, and they will cook more quickly.

My Interpretation:

8 cans Chick Peas ½ bunch fresh Parsley
2 cups Almond milk ½ package fresh Basil
¼ cup Olive Oil ½ package Marjoram
1 Tsp. Salt 1 Tbsp. Ginger
2 small Onion, diced ¼ cup Verjuice

Slice onion and sauté in oil in pot. When onions become translucent, put in remaining ingredients and heat thoroughly for at least 10 minutes.

Notes: 

  • Cooking directions modified to contain cooking to one pot.
  • Consider placing in a food processor to make a hummus like spread

Works Referenced:

The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998