Chyches

Vegetable, 14th century, English
Based on Chyches Show original recipe
Using Curye on Inglysch page 114
Alternate reconstructions:
Reconstructed by Johanna Dudley
Serves 4

Ingredients

1 lb chickpeas
3 Tbl Olive Oil
2 cloves Garlic
1/2 tsp Saffron
1/4 tsp Ground Pepper
1/4 tsp Ground Coriander

Steps

  • Score the garlic cloves, but do not cut all the way through.
  • Rinse & drain chickpeas.
  • Place in saucepan with garlic, fresh water to cover & bring to a boil. Then drain well & add other ingredients.
  • Stir constantly over medium heat, for @ 5 min, taking care not to let the mixture burn. Add 1/2 C water & simmer for @ 10 more minutes, stirring often to prevent burning.

Notes

Next time - mince the garlic and add with the oil.
I decided to try this with canned chickpeas. Seems like a quick & easy dish which would be cheap!
Next time I'd mince the garlic - the whole cloves of garlic weren't imparting much flavor.
You could use dried chickpeas, I only had canned at the time
Would be great for camping events!
Is it suggestable for a Feast? small servings
Does it cost too much? No.
Does it taste like ground shoeleather? Cautious eaters may be suspicious. It's yellow.
Infinitely expandable; could make a meat day version w/ bacon fat instead of oil & sprinkle w/ crumbled bacon. Saffron made this very yellow. Could use green garnish.

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