Vicky Hayward

NEW ART of COOKERY

by JUAN ALTAMIRAS

A Spanish Friar’s Kitchen Notebook
  • Author
  • Book
  • Videos
  • CHEFS
  • Blog/News
  • Photogallery
  • RADIO/TV
  • RECIPES
  • Reviews
  • Thanks
  • Home
  • CHICKPEA BROTH

CHICKPEA BROTH

One recipe leads to another when you are exploring historic cookbooks and so it was that I discovered chickpea broth, which Altamiras thickened to make soup and used for cooking fish and a brilliant dish for potatoes, adapted from an earlier one for black truffles, with lemon, egg and saffron sauce. Intrigued by its nutty, sweet flavour , which makes for a great simple drink, I decided to experiment by making it with different Spanish chickpea varieties: Pedrosillanos from Salamanca, the slightly larger Fuentesaucos from Zamora, and finally pale, large round Leonese lechosos garbanzos. All give good results providing they are relatively freshly dried, no more than a year old. You can thicken the broth into a soup, as Altamiras did, or add spices or fresh herbs – chives, fennel,coriander or mint, for example – or you can simply strain and serve it, squeezing in a little lemon juice, a favourite French and Spanish cooks’ finishing touch in Altamiras’s day.

MORE RECIPES >

Visit the website for the Spanish edition

WEB BUILT & ENGINEERED BY IRONBACK SOFTWARE. DESIGN BY JUANJO TEJADO IN COLLABORATION WITH VICKY HAYWARD. The book's contents are registered UNDER THE LPI C. 2007, 2010, 2014. BOOK C. 2017. ALL WRITING & PHOTOGRAPHY BY VICKY HAYWARD © 2017-2019, UNLESS CREDITED VIA PERMISSIONS.

CONTACT | Privacy and Cookie Policy

You can find me on: or
www.vickyhayward.com
www.andrewnurnberg.com

Cookies used by Vicky Hayward and www.newartofcookery.com are designed to enhance visitors' experience, but they do not collect personal data; please click on the "Privacy and Cookie Policy" button for more information. OKPrivacy and cookie policy