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Erebinthoi Knakosymmigeis (Chickpeas in Saffron)

Erebinthoi Knakosymmigeis (Chickpeas in Saffron) is a traditional Ancient Roman recipe (based on a Greek original) for chickpeas cooked in a saffron broth. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Erebinthoi Knakosymmigeis.

prep time

10 minutes

cook time

60 minutes

Total Time:

70 minutes

Serves:

2

Rating:

Tags : Vegetarian RecipesVegetable RecipesBean RecipesAncient Roman Recipes

Original Recipe

Erebinthoi Knakosymmigeis (From Philoxenus' The Dinner, as quoted in Athenæus' Deipnosophistae)

Athenæus was born in Naucratis, Egypt circa 180CE. He is remembered chiefly for his his compilation Deipnosophistae (The Deipnosophists [which is most often loosely translated as The Partying Professors). Writing in Greek, the book itself is a dialogue in which a variety of characters debate a wide spectrum of topics. Luxury, diet, health, sexual relationships, music, humour and Greek lexicography all come under discussion, but the focus is on food, wine and entertainment. There are numerous descriptions of meals and the curses involved in those meals. So detailed are many of these that a modern redaction of the food can easily be created. Though Egyptian Athenæus was a learned member of the Roman empire (Greek being the second language of the Roman Empire) and it is fair to assume that the food described by Athenæus would have been known across the Empire. It is also good to have someone apart from Apicius as a source of recipes!

Translation

And then chickpeas marinated in saffron, plump in their tender youth.

Modern Redaction

Ingredients:

200g dry chickpeas
Pinch of saffron
olive oil
shredded basil (or mint) leaves to garnish
Twist of black pepper and salt to taste

Method:

Soak the chick peas in water for at least 3 hours (preferably overnight). Drain and place in salted water (about 1l of water). Bring the water to a boil and sprinkle in the saffron.

Partially cover with a lid (allow a space for the steam to escape) and cook for at least an hour. (The chickpeas should be soft and almost dry when you take them off the heat.)

Add pepper and a little olive oil and gently mix and mash with a fork. Serve warm garnished with shredded basil (or mint).