Description:
In Medieval Spain, chickpea stew was a common dish among Sephardic Jews for Sabbath. During the Spanish Inquisition, Jewish converts to Christianity who were found eating chickpea stews for Sabbath would be accused of heresy, subject to arrest and trial. The chickpea stew recipe I use in today’s video is from A Drizzle of Honey: The Lives and Recipes of Spain’s Secret Jews by professors David M. Git’litz and Linda Davidson. The recipe is based on the trial testimonies of a Jewish convert named Brianda. She told the inquisitors that her mom who was also a Jewish convert used to make a chickpea stew made with beef, chickpeas, and cabbage for Sabbath.
References:
Alcock, Joan P.. Food in the Ancient World. United Kingdom: Greenwood Press, 2006, p36.
Cantor, N. 2001. In the Wake of the Plague. Simon and Schuster, New York, NY.
Cumo, Christopher. Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 Volumes]: From Acacia to Zinnia. United States: ABC-CLIO, 2013, p261-264.
Davidson, Linda Kay., Gitlitz, David M.. A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews. United States: St. Martin's Publishing Group, 2000.
Galen. On the Properties of Foodstuffs, tr. Owen Powell. Cambridge: Cambridge University Press, 2003.
Jaine, Tom., Davidson, Alan. The Oxford Companion to Food. United Kingdom: OUP Oxford, 2014, p171-172.
Marks, Gil. Encyclopedia of Jewish Food. United States: Houghton Mifflin Harcourt, 2010.
Photo, image, and illustration Credit:
1.摄图网: [ Ссылка ].
2.Photo by Nataliya Vaitkevich, Chait Goli, Ksenia Chernaya from Pexels.
