And then chickpeas marinated in saffron, plump in their tender youth. Athenaeus, The Deipnosophistae, trans. Mark Grant (1999, 142).
This is one chickpea dish where I thoroughly recommend using dried chickpeas only, as they take up the flavour of the saffron much better.
|250g dried chickpeas||1L vegetable stock||Pinch saffron threads|
- Soak the chickpeas for at least 12 hours in cold water, if possible changing the water after 6 hours. Then drain.
- Grind the saffron to a powder, then soak in boiling water.
- Put the saffron and vegetable stock in a pot, then bring to a boil. Add the chickpeas and simmer for at least an hour, or until the chickpeas are tender. If necessary, add more water or stock while they are cooking.
- Drain and serve hot or cold.
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Grant, Mark (1999). Roman Cookery