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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Garbanzos. In their skin they have no use in the various kinds of cooking. It is a dish of bedouins and gluttons; those who want to strengthen themselves with it take only its juice, add it to meat, and make a dish or a tharîd of it. I have seen in The History of al-Zahra, one of the histories of Cordoba, that in the days of 'Abd al-Rahman al-Nasir li-Din Allah and those of his son al-Hakam, every morning outside the gates of the castle were found five bags of garbanzos, whose juice was taken and carried to the kitchen, the waste thrown out, and taken to the sick and the poor. I saw also in the same History that every day they crumbled thirty loaves of bread for the fish of the pond that was in the palace.


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