This dish provides some non-lactose protein for vegetarians. – Katja
To make eight platefuls, take a libra & a half of chickpeas & wash them in hot water, drain them, then put them in the pot in which they will be cooked. Add half an oncia of flour, a little good oil, a little salt, & about twenty crushed peppercorns & a little ground cinnamon, then thoroughly mix all these things together with your hands. Then add three measures of water, a little sage, rosemary, & parlsey roots. Boil until it is reduced to the quantity of eight platefuls. And when they are nearly cooked, pour in a little oil.
Le Ménagier de Paris, 1393; Her Ladyship Katja Davidova Orlova Khazarina, The Cauldron Bleu Cooks Guild, SCA