Kanz: Puree of Chickpea with Cinnamon and Ginger

More from Medieval Cuisine of the Islamic World by Lilia Zaouali (ISBN: 978-0-520-26174-7). I looked over all the recipes with the donation of K, for Kanz (the original Kanz al-Fawaid fi tanwi al-mawaid which was “The Treasure of Useful Advice for the Composition of a Varied Table”).
This one is a delicious vegan recipe. I always have problems finding tasty, vegetarian friendly, dish that can be served easily at events. This one is super easy to make and it’s zippy. It is close to a hummus, but missing some ingredients.

It was found on page 65: “Cook the chickpeas in water, and then mash them in a mortar to make a puree. Push the puree through a sieve for wheat, unless it is already fine enough, in which case this step is not necessary. Mix it then with wine vinegar, the pulp of pickled lemons, and cinnamon, pepper, ginger, parsley of the best quality, mint, and rue that all have been chopped and placed on the surface of the serving dish [zubdiyya]. Finally, pour over [this mixture] a generous amount of oil of good quality.”

Puree of Chickpea with Cinnamon and Ginger

15oz (1 can) Chickpeas
1 tbs red wine vinegar
¼ cup of chopped pickled lemons (you can substitute chopped fresh lemons)
1 tbs ground cinnamon
1/2 tbs ground ginger
1 tsp ground long pepper
1 tbs chopped fresh parsley (plus extra for garnish)
1 tbs chopped fresh mint (plus extra for garnish)
½ tsp ground rue
Drizzle of Olive Oil

Add all ingredients excluding the olive oil and extra garnish herbs into a blender and grind together until smooth. Sprinkle garnish across the serving plate and add puree to the dish. Add a drizzle of olive oil across the puree and serve. Serves about 6.

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