Silver Desert Yule Feast
autocrat/head cook: Lady Beatrix zum Dunklenturm
December 16, 2000 (AS XXXV)

Chyches

Forme of Cury 73 Chyches : Take chiches and wry hem in ashes all nyght, oÞer lay hem in
hoot aymers. At morowe waishe hem in clene water, and do hem ouere the fire with clene water.
SeeÞ heer up and do Þereto oyle, garlec, hole safroun, powdour fort and salt; seeÞ it and messe it forth.

Take Chickpeas and dry them in ashes all night, or lay them in hot embers. At morrow wash them in clean
water, and do them over the fire with clean water. Boil them up and add oil, whole garlic, saffron, powder fort and salt;
boil it and serve it forth.

• 3 cups canned or dried chickpeas

• the cloves of 2 garlic bulbs, peeled (about 20 cloves)

• olive oil

• 4 threads saffron

• pepper, cloves, and cinnamon to taste

• salt to taste

Lay the chickpeas in a single layer on a baking sheet and roast in a 400 degree oven ,for about 10 minutes for dried and
30 minutes for canned, turn the peas over about halfway through cooking time to roast evenly. Should smell like roasted
nuts, and be a bit more crunch than CornNuts when done (careful, they are VERY hot when fresh out of the oven).
When roasted, place in a pot with the garlic cloves. Add water to about 1/2 inch from top of peas, then cover the rest of
the way with the olive oil. Add the spices, and simmer until garlic and peas soften, time can vary from 10 to 30 minutes.
Drain, and save the broth. Add more salt to the peas if necessary. Serve the whole peas and garlic.

I made 5 batches of this to serve 60, half was used to make the Hummus.

Chyches Broth

Take the broth saved from making the chyches. Add salt to taste.
This was served to dip the bread in.

Hummus

Take half of the chyches and mix in a food processer with fresh peeled garlic cloves and whole sesame seeds.
This was served to spread on the bread.