Broth of Red Chick Peas

Soup, Vegetable, 15th century, Italian
Based on Brodo de ciceri' rosci Show original recipe
Using Arte della Cucina pg 147
Alternate reconstructions:
Reconstructed 01/03/1993 by Tibor of Rock Valley

Ingredients

2 cans chickpeas
1 Tbl Flour
Oil (omitted)
1/2 tsp Salt
20 grains Black Pepper (crushed in a mortar)
1/2 tsp Cinnamon
1/2 tsp Salvia (Sage)
1 tsp Rosemary (crushed in a mortar to powder)
Parsley Root (omitted)
4 cup Water

Steps

  • Drain & rinse the chickpeas in cool water, & drain. In a large pot, toss the chickpeas, flour, salt, pepper and cinnamon. Add water, sage, rosemary to the pot, and bring to a boil, cover. Then simmer until the broth is concentrated, and the chickpeas are very soft.

Notes

We found it a little salty, and it had too much water. We put it back on the stove to reduce further. Lady Johanna thinks it would be finer if the broth were thickened with more flour. This should be tried with both dried & fresh chickpeas.
Very inexpensive
Less salt, less water or more flour. Fresh chickpeas

Reviews

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