madbaker | Pea? Check.

This week's Resolution Recipe: Another preparation for a Saturday.

Take boiled crushed chickpeas, and set them to cook with pepper and saffron, and with sliced cheese, and poached eggs, or beaten eggs. (Anonimo Toscano, late 14th-early 15th c.)

1 can garbanzo beans
1/2 tsp pepper
several threads saffron
1/2 tsp chopped rosemary
1/2 tsp chopped marjoram (or, sigh, oregano)
1 tsp chopped parsley
4 slices Parmesan cheese
2 poached eggses

Mash chickpeas. Stir in spices and herbs. Reheat gently until on the hot side of warm. Decant into two bowls and top each with two slices Parmesan.
Meanwhile, poach two eggses to desired doneness (for us, runny yolks and set whites). Top each bowl with an egg and serve.

What worked: This was a more-measured attempt than the first one. It was quite tasty and made a good breakfast.

What didn't: We had it on Sunday.
I also ran out of saffron, so I had to omit that. Fresh marjoram is bafflingly hard to find, so I substituted oregano, which is related.

Will I make it again? I already have - I made it last Saturday for tourney breakfast. My thought for the follow-up was starting with dried chickpeas, grinding them relatively finely, then slow-cooking in water with the herbs and spices. I thought that would be a better interpretation.
Sadly, I could not grind the dried chickpeas in my fud processor (they just bounced around like tiny marbles) and did not want to spend the time with a mortar. So I braised them whole and then mashed them. Honestly I don't think it was any better than using canned, although at least that time I was able to include saffron and actual marjoram. I also used dry goat cheese, but that didn't taste particularly different - it was overwhelmed by the chickpeas.