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:
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