Chickpea Soup

Soup, Vegetable, 15th century, Italian
Based on Brodo de Ciceri Rosci Show original recipe
Alternate reconstructions:
Reconstructed 12/18/2005 by Zohane Faber

Ingredients

2 cans chickpeas
2 Tbl Flour
2 Tbl Olive Oil
Black Pepper
Cinnamon
Sage
Parsley
Butter (unsalted)

Steps

  • Soak and drain chickpeas.
  • Mix in pot with flour, half of oil, salt and pepper to taste, a dash of cinnamon, a handful of parsley stems, and a half handful of sage. Simmer for ~2 hours, or until chickpeas are tender. Add remaining oil.

Notes

I couldn't find parsley root, so I used the stems of flat parsley instead. I also used rather less pepper than suggested.

Reviews

--