Brodo de Ciceri Rosci

Soup, Vegetable, 15th century, Italian

Main Ingredients: chickpeas

From Martino, Libro de Arte Coquinaria

To make 8 platefulls: Take a libra and a half of chickpeas and wash them in hot water, drain them, the put them in the put in which they will be cooked. Add half an oncia of flour, a little good oil, a little salt, and about 20 crushed peppercorns, and a little ground cinnamon, then thoroughly mix these things with your hands. Add three measures of water, sage, rosemary, and parsley roots. Boil to reduce to 8 platefulls, and when they are nearly cooked, add a little oil.