SC - Snow in June OT

[Sue Clemenger]

For a vegetarian dish of the soup/stew persuasion, try this, recaptured from
a previous post and avaialable in the Florilegium (I think):

Brodo of red chickpeas. To make eight platefuls: take a libra and a half (1 
libra = about 10 1/2 oz. (300 g.)) of chickpeas and wash them in hot water, 
drain them, the put them in a pot in which they will be cooked. Add half an 
oncia (1 oncia = about 1 oz. (30 g.)) of flower (of wheat), a little good 
oil, a little salt and about 20 crushed peppercorns and a little ground 
cinnamon, then thoroughly mix all these things together with your hands. 
Then add three measures of water, a little sage, rosemary and parsley roots.

Boil until it is reduced to the quantity of eight platefuls. And when they 
are nearly cooked pour in a little oil. And if you prepare this soup for 
invalids, add neither oil nor spices. 

I didn't have red chickpeas, so I substituted dried yellow. The soup was to 
feed 24, so I cleaned and soaked 4 cups of chickpeas overnight. Should I 
prepare this again, I'll use 5 cups of chickpeas per 24 people. 

I crushed about 25 peppercorns and stirred them, about 4 tablespoons of 
flour, and 1 teaspoon of ground cinnamon into a 1/4 cup of olive oil. I 
drained the chickpeas and mixed them and the spiced oil in a large pot. I 
covered the chickpeas with water and brought it to a boil. A gray-brown 
scum formed on the surface and was skimmed off. I had to add more pepper in 
the cooking, so if I make this quatity again, I'll start with about 40 
peppercorns. The heat was set set to low and the soup simmered for about 
two hours. 

I added a teaspoon of rubbed sage, a teaspoon of rosemary needles crushed 
into the pot and 3 tablespoons of fresh parsley (no root available). Toward 
the end of the cooking I added about a teaspoon and a half of salt for 
seasoning. 

The soup is rich and flavorful. Everyone at the dinner tried it and the 
majority found it to be excellent. It reheats well. I would be tempted to 
use this recipe at a feast. As I prepared it, the recipe makes just under a 
gallon or one cup of soup per person. Using 5 cups of chickpeas per 24 
people insures that everyone will get fed without having to scrape the 
bottom of the pot. 


 Does anyone out 
> there have good
> recipes using lamb and vegetables that are hot and filling, 
> or vegetable
> dishes that provide the same?  
> -Katerine