Medieval North African Chickpeas

This recreation of a 13th-century dish of dried chickpeas from The Exile’s Cookbook is simple to make, but makes for a wonderful vegetarian snack, or side. After cleaning and soaking the chickpeas, they are cooked with onion, pepper, coriander and a little saffron. When they are done, it is time to add some murrī and vinegar and bring to a boil. Then it’s time to serve.

If you think this looks familiar, you’d be right since it may well be a distant ancestor of the modern Tunisian chickpea soup lablabi (لبلابي).

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