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.
INGREDIENTS (for 16):
- 1 lb (about 2 cups) dried Chickpeas
- 1 tsp Salt
- 4 cloves Garlic
- 1 tsp Rosemary
- 1/2 tsp Sage
- 1/4 cup Olive Oil
- Juice of 2 lemons
DIRECTIONS:
- Soak chickpeas overnight.
- Cook with salt until soft. Add garlic, rosemary and sage towards end of cooking
- Let cool.
- Mix with oil and lemon juice.
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