Recipe for
Erebinthoi syn Xeroi Tyroibr>(Chick peas with cheese)
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.
Ingredients
- 200g/6 oz chick peas
- 100g/3 oz parmesan cheese
- Sea salt
Preparation
- 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.
