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

  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