What You Need to Know
Puls preparation involves cooking chickpeas in a mixture of water and vinegar, breaking down cell walls through hydrolysis and resulting in a thick, creamy consistency. The acidity of the vinegar helps to preserve the chickpeas and add flavor. The dish is often served with bread or other grains.
Steps
- 1.
Puls Punica (Carthaginian-Roman fusion): Base for spiced chickpea stew with pomegranate
- 2.
Puls Byzantina (Eastern Roman Empire): Lentil-chickpea hybrid with saffron
- 3.
Puls Rustica (Roman countryside): Coarse-ground version with wild herbs
The Science
Primary Reaction
hydrolysis