[Sca-cooks] Roasting chickpeas?

[Laura C. Minnick]

At 02:10 PM 6/26/02 EDT, you wrote:

>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?

But I think the chickpeas in the recipe have not been cooked, and the
canned ones are. I would think that would make a difference.

(This comes out similar to hummus, BTW. I've made it. Good stuff.)

'Lainie
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