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Chick peas with cheese
(Erebinthoi syn Xeroi Tyroi)

By Galen, On the Powers in Foods

You see, cheesy peas do exist!

Searching for the origins and a citation for this recipe, I found proof of it in Roman Cookery, Ancient Recipes for Modern Kitchens by Mark Grant. Grant cites it as being from a book by Galen, the father of modern medicine — works for me!

Original recipe:

Translation: Chick-peas boiled in water are customarily eaten by many people, some serving them plain, others seasoning them with a little salt. THose who live where I do make a sort of flour out of dried cheese and sprinkle the chick-peas with this.


  • 200g/6 oz chick peas
  • 100g/3 oz parmesan cheese
  • Sea salt


  • Soak the peas overnight.
  • Boil them in salted water for 40 minutes or until tender and then drain of the water.
  • Finely grate the cheese and stir it in with the peas.
  • Serve while still warm.
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