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Chyches (Roast Chickpeas)
Chyches (Roast Chickpeas) is a traditional Medieval recipe for a classic dish of roast chickpeas cooked in a saffron-flavoured broth. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Roast Chickpeas (Chyches).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Spice RecipesBean RecipesBritish RecipesEnglish Recipes
Original Recipe
Chyches
(from A Forme of Cury)
Chyches. Take chiches and wrye hem in askes al nyght oþer al a day, oþer lay hem in hoot aymers. At morowe waische hem in clene water, and do hem ouere the fire with clene water. Seeþ hem vp and do þerto oyle, garlek hole, safroun, powdour fort and salt; seeþ it and messe it forth.
Translation
Take chickpeas and cover them in ashes all night or all day, or lay them in hot embers. At morrow wash them in clean water, and do them over the fire with clean water. Boil them up and add oil, whole garlic, saffron, powder fort and salt; boil it and serve it forth.
Modern Redaction
Ingredients:
600g canned chickpeas
cloves from 2 whole garlic heads, peeled but left whole
olive oil
1/2 tsp
black pepper
1/2 tsp ground
cloves
pinch of
saffron
powder fort. to taste
pinch of salt
Method:
Drain and rinse the chickpeas then place in a single layer on a baking tray and roast in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 45 minutes, turning them over mid-way through so that they cook evenly. They should have a texture and aroma similar to roast nuts when done.
Remove from the oven then place in a pot along with the garlic cloves and just enough water to come some 1cm above the chickpeas. Top with the olive oil adding just enough to cover the surface of the water.
Add the spices then bring to a boil then reduce to a simmer and continue cooking until the garlic softens (about 15 minutes). Drain and serve in the broth.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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