For Lent this year, I will only be doing the medieval meals on Wednesdays and Fridays. I found out, the hard way, that too much almond milk can cause you to have kidney stones.
For Ash Wednesday, I wanted a lunch that was easy to make but fit the medieval lenten rules. Not only on Wednesdays and Fridays will I not have meat - fish is fine-, but no eggs or dairy. This means no cheese, butter, or yogurt for the full 40 days of Lent if you do the real medieval Lent. Sundays are a cheat day. :-) However, I'm only giving up meat for the full 40 days with Wednesdays and Fridays being "medieval" days.
For lunch, I fixed a bowl of chickpeas over rice. The recipe I ended up making came from a number of different sources but here are the main ones.
Another preparation during Lent. Take crushed or whole chickpeas, set them to cook with oil, salt and peas that have been split, or beaten and diluted in the mortar; and add spices and saffron, and serve.
Chyches. XX.III. XII. Take chiches and wry hem in ashes all nyzt, oþer lay hem in hoot aymers, at morrowe, waisshe hem in clene water and do hem ouer the fire with clene water. seeþ hem up and do þerto oyle, garlec, hole safroun. powdour fort and salt, seeþ it and messe it forth.
Translation: Chickepeas. 20. 3. 12. Take chickpeas and dry them in ashes all night, otherwise lay them in hot embers, and in the morning, wash them in clean water and cook them over the fire with clean water. Cook them up and add to them oil, garlic, whole saffron, pouder forte, and salt. Cook it and serve it forth.

Another preparation. Take boiled crushed chickpeas, and throw away their cooking water, and add fried onions to the aforementioned things, and preserve them well with oil or lard, as the time or day requires.
I added the last one because, well, I added onions. Having chickpeas with just spices seemed wrong. Adding the onions and serving it over rice was pretty good, actually. Here's the recipe I came up with based on these three together.
Ingredients:
1 can of chickpeas
1 cup of rice
1/2 a yellow onion
Salt to taste
A couple of pinches of saffron - about five strands per a pinch
3 garlic cloves, pressed
Olive oil
Preparation
I used enough oil to coat the bottom of the frying pan and added a pinch of saffron. While that was heating up, I rinsed the rice, added enough clean water to the pot to cook the rice, and added a pinch of saffron to the rice pot. I also added some salt and started heating the rice up to cook that.
I then returned to the frying pan and added the chopped onion. After a few minutes, when the onions were soft, I added the chickpeas and let them fry up for about five minutes. The rice should be done at this point. Remove from heat but let it sit until the chickpeas are done.
Add in the poudre forte, garlic, and salt. Stir that up and cook for another minute. Serve this over the bed of rice.
Conclusion
I'll probably play with the spices a bit more. As is, it's fine. However, I think a bit more of the poudre forte would be great. For a fasting day medieval meal, I'll probably make it again.