Take chich and wry em in ashes all nyght, oth lay hem in hoot aymers, at morrow, waisshe hem in clene water and do hem over the fire wth clene water. Seeth hem up and do thereto oyle, garlec, hole safron, powdor fort and salt. Seeth it and messe it forth.

Take chickpeas and bake them in ashes all night, or lay them in hot embers.  In the morning, wash them in clean water and boil them in clean water over the fire.  Boil them and add oil, garlic, whole saffron, powder fort and salt.  Boil it and serve it forth.

3 cups chickpeas, dried or canned
the cloves of two whole bulbs of garlic, peeled but left whole
olive oil
1/2 tsp pepper
1/2 tsp cloves
pinch saffron
pinch salt

If using canned chickpeas, rinse well and drain.  Place  chickpeas in a single layer on a baking sheet and roast in a 400 F oven for about 45 minutes, turning the peas midway through the roasting to ensure even cooking.  Be sure they are completely roasted through – the texture and aroma will be that of roasted nuts.

Remove from oven.  Place chickpeas in a pot with the garlic cloves, and add enough water to come to about 1/4 to 1/2 inch from the top of the peas.  Top off with olive oil, adding just enough to cover the peas.  Add spices and bring to a boil.  Reduce to a simmer and continue cooking until garlic softens, about 10 to 15 minutes.  Drain well or serve in the broth.  Serves 6-8.

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