⸭ Chyches

(Chickpeas)

“Seep it and mess it forth . . .”

⸭ 3 cups chickpeas, dried or canned

⸭ 2 cloves of garlic, peeled but left whole

⸭ olive oil

⸭ 1/2 teaspoon each pepper and cloves

⸭ pinch of saffron (optional)

⸭ dash of salt

Place chickpeas in a pot with the garlic cloves; 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 enough to just cover the peas. Add spices, and bring to a boil. Reduce to a simmer, and continue cooking until garlic softens, about 10–15 minutes. Remove garlic and serve.

Food and love
go hand in hand.

Chickpeas are one of the earliest cultivated legumes. In the Middle East, remains of chickpeas have been found that are about 7,500 years old.