[Sca-cooks] Roasting chickpeas?

[Decker, Terry D.]

What's the rest of the recipe?  It is a little difficult to determine
context without it.

That being said, I would suggest that this may be talking about roasting
them in the pod.  I some other recipes where vegetables are roasted in
embers, the outer layer which has been in contact with the ashes is removed
before using.  This could be done easily with chickpeas in the pod, but
might not be so easy with shelled chickpeas.

I think I would stay clear of dry chickpeas as they might burn or pop.

Bear

> The original of the recipe for "Chyches" in Forme of Cury begins thus:
>
> "Take chiches and wrye hem in askes al nyght, other al a day,
> other lay hem
> in hoot aymers"
>
> Using the glossary in the book, this means, "Take chickpeas
> and cover them in
> ashes all night, or all day, or lay them in hot embers",  in
> other words,
> roasting them.
>
> Would this be done using fresh chckpeas or dried?  How would
> one go about
> doing this today?  I could see taking fresh (or canned and drained)
> chickpeas, laying them in a shallow dish, and putting them in
> the oven, but
> for how long?  what temperature?
>
> Brangwayna Morgan