[Sca-cooks] Roasting chickpeas?

[Bronwynmgn at aol.com]

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In a message dated 6/26/2002 1:54:40 PM Eastern Daylight Time,
TerryD at Health.State.OK.US writes:


> 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.
>
>

Sorry, here' s the rest of the recipe.  I don't think they are in the pod, as
it says to wash them after roasting them, not shell them.

 Take chiches and wrye hem in askes al nyght, other al a day, other lay hem
in hoot aymers. At morowe, waische hem in clene water, and do hem ouere the
fire with clene water.  Seethe hem vp and do therto oyle, garlek hole,
safroun, powdour fort, and salt; seeth it and messe it forth.

Modern English:  Take chickpeas and cover them in ashes all night, or all
day, or lay them in hot embers.  In the morning, wash them in clean water and
do them over the fire with clean water.  Boil them up and do thereto oil,
whole garlic, saffron, powder fort, and salt; boil it and mess it forth.


It seem to me that you could take canned chickpeas, drain them and rinse them
well, and put them in a shallow dish to roast, but for how long?

Brangwayna Morgan