[Sca-cooks] Looking for a recipe

[Terry Decker]

How's about Brodo of Red Chickpeas (substituting whatever kind of chickpeas 
you got) from Martino.

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.

Five cups of chickpeas will make enough for about 24 decent size servings. 
I used 4 Tbsp flour, 1 teaspoon ground cinnamon (very fresh), 40 peppercorns 
(you may need to add a little fresh ground pepper by taste while the soup 
cooks), 1/4 cup olive oil, 1 tsp rubbed sage, 1 tsp crushed rosemary, 1 Tbsp 
parsley root sliced (or 3 Tbsp parsley leaf if you do not have or desire 
parsley root), 1 to 2 tsp salt (to taste).  Clean the chickpeas thoroughly 
and let them soak overnight.  Mix brodo as per the instructions above, cover 
with water and add sage, rosemary and parsley root.  Cook at a simmer until 
soft (about 3 hours or put it in a crockpot and let it simmer all day while 
you are at work).  Add water if necessary.  Add more oil and the salt late 
in the cooking, if you deem them necessary.

This makes a nice thick soup.  I've found that about half of any given group 
will like it, the other half won't, but adventurous eaters tend to run in 
the plus column.  If you have an electrical socket available, the soup can 
easily be kept warm in a crockpot.

Have fun at the potluck.  Wish I was there.

Bear

----- Original Message ----- 

Hi,
I want to bring something to a potluck on Saturday, but it probably has no
'facilities' so will need to be kept at temp in a cooler for several hours 
prior
to serving.

I would prefer period, but dont care which period or nationality.

I am thinking perhaps something with chickpeas (NOT hummus), since I have a
couple of bags of dry in the pantry. (non-meat a plus, but TASTY a must :-)

thanks for any inspiration you could send my way

In Service
Gwen Cat