Convivencia, February 21, 2004

Chickpeas cooked with onions, honey & spices

from an Inquisition testimony, reproduced in A Drizzle of Honey

Original Recipe: chickpeas cooked with onions, honey and spices

• 6 lbs chickpeas
• 8 medium onions
• 4-6 cups honey
• 1/2 teaspoon saffron
• 1-2 tablespoons ceylon cinnamon, ground
• 4 1/2 quarts water

1. Soak chickpeas overnight in three times their volume in water
2. Peel onions and chop finely.
3. Put chickpeas in slow cooker with onions and 4 c. honey, plus cinnamon and saffron
4. Cover and cook until tender (about 1 1/2 to 2 hours), adjusting spices and honey as necessary

From the files of Jadwiga Zajaczkowa (Jenne Heise), 2004