Witch’s supper - Food and Drink

The Element Encyclopedia of Witchcraft: The Complete A-Z for the Entire Magical World - Judika Illes 2005

Witch’s supper
Food and Drink

Two tablespoons of extra virgin olive oil

Peeled fresh garlic, finely chopped

One can of chickpeas

Chopped fresh mint

Salt and freshly ground black pepper to taste

1. Warm the olive oil in a cast-iron pan.

2. Carefully sauté the garlic in the olive oil.

3. When the garlic begins to brown, add the chickpeas to the pan (but not the liquid from the canc).

4. Add the chopped mint and sauté for fifteen minutes.

5. Season to taste with salt, pepper, and extra mint if desired.

6. Serve on pasta or on toast.

a This is an old-fashioned, traditional recipe and so a raw egg-white is incorporated. Many no longer consider consumption of raw eggs safe. The fluffy, cloud-like texture cannot be achieved without it, however if you are concerned, just eliminate the egg—the desert still tastes good.

b Mexican hot chocolate mix is sold in disks or blocks intended to dissolve in hot liquids and often incorporates ground cinnamon and almonds. (Villalba recommends Mayordomo brand.) If Mexican hot chocolate is unavailable, substitute dark, bitter chocolate, not sweetened chocolate.

c If the mixture is too dry or if you prefer a saucier recipe add a little of the liquid.