Boiled Chick-Peas

Ingredients

• the peas
• a little salt
• sufficient boiling salted water
• serve with parsley and butter sauce or a rich gravy

Method

1. 1

   Put the peas into a little tepid water in a basin, add salt, and place in a warm oven for fifteen hours.

2. 2

   Stir frequently.

3. 3

   When tender, drain and wash in cold water, then boil gently in salted water for three to four hours until soft.

4. 4

   Drain and serve with sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 316. The excerpt below is the record exactly as published.

Boiled. Chick-Peas. — This is a Spanish dish of great repute, and is prepared as follows: Put the peas into a little tepid water in a basin, add a little salt, and place the basin in a warm oven or closet where it will retain the same degree of heat for fifteen hours. Stir the peas frequently, and when they are quite tender, take them out, drain and wash several times in cold water, put into a saucepan with sufficient boiling salted water to cover them, and boil gently over a moderate fire for three or four hours — that is, until they are cooked soft. If the peas are not good cooking peas, a little sal-ammoniac added to the water will help to soften them ; but care must be taken not to use more than is required, or the peas will taste of it unpleasantly. Take them out, drain them, and serve with parsley and butter sauce or a rich gravy

Cook this with the app: pantry check, scaling, and the assistant.