madbaker | Cicero would have loved these.

This week's Resolution Recipe: Cirons Tendres [Tender Chickpeas]

If you want to prepare tender chickpeas, wash them well. Take almond milk, and cook them with the milk and oil and salt; and put in one or two onions scalded with boiling water. When they should be cooked, put in parsley, basil, marjoram and other good herbs, and a little ground ginger and a little sour grape juice. This is the way to cook them when they are tender, but not among the first [springtime crop].
Sent Sovi, late 14th century

8 ounces fresh chickpeas (about 5 oz hulled)
1 1/2 cups almond milk
1 Tbsp olive oil
1/2 tsp salt
1 small onion (2-3 oz), peeled
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 Tbsp fresh marjoram, chopped
1/2 tsp powdered ginger
1 Tbsp verjuice (or half red wine vinegar and half water)

Hull and wash the chickpeas. Bring water to a boil in a small saucepan and add onions; the water should just cover them. Scald the onions for 3 minutes, then remove them and dunk into ice water to stop them cooking. Drain, pat the onions dry, and coarsely chop them.

Bring almond milk to a low boil in a medium saucepan and stir in chickpeas, olive oil, salt, and chopped onion. Reduce heat to a simmer and cook, stirring, for 20 minutes. Stir in chopped herbs, ginger, and verjuice. Cook for 5 minutes longer and serve warm.

Sources
Santanach, Joan ed. The Book of Sent Soví: Medieval recipes from Catalonia. Trans. Robin Vogelzang. New York: Tamesis Books, 2008. Print. ISBN 978-1-85566-164-6.

What worked: A much tastier soup than I expected. The herbs did not overpower but provided good flavor and the almond milk provided richness. The chickpeas... provided protein. (They weren't bad, but they weren't a dominant flavor. To say the least.) I used verjuice from the local Fronch importer, which seemed to work fine.

What didn't: I think this is intended to be braised chickpeas rather than a soup. I'd like to try it with the quantities the same but doubling the chickpeas. Although I might add another small onion.

Will I make it again? If one of the local farms still has fresh chickpeas a week from Saturday, I may try it then. Otherwise it may have to wait until next year.