Chickpea Salad

SOURCE: Original is from Giacomo Castelvetro, The Fruit, Herbs & Vegetables of Italy (1614), p. 102. Modern version by Mathilde Eschenbach.
ORIGINAL: The length of time chickpeas take to cook depends on the quality of the soil they were grown in. When you have some of the kind which take a long time to cook, leave them to soak all night long in a pot with some hot charcoal tied in a piece of coarse, clean linen. Next morning rinse the chickpeas well in tepid water and put them in a pan or earthenware pot with fresh water and salt. If the water is not going to be drunk as a medicament, add some sage and rosemary, a moderate amount of oil, and, for those who like it, two or three cloves of garlic.
  1. Soak chickpeas overnight.
  2. Cook with salt until soft. Add garlic, rosemary and sage towards end of cooking
  3. Let cool.
  4. Mix with oil and lemon juice.

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