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): DIRECTIONS:
  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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