Recipe for
Erebinthoi Knakosymmigeis
(Chickpeas in saffron)
By Piloxenus, The Dinner, quoted in Anthenaeus (circa 170-239 CE), The Partying Professors
Not much to the original recipe, but doing some web(re)searchery, I found some good adaptions... Who doesn't like chickpeas and especially with these additions. As with all Roman cooking, mess with it and have fun.
Original recipe:
Translation: And then chick-peas marinated in saffron, plump in their tender youth
Ingredients
- 3 x 400g cans chickpeas
- a few tblsp warm water
- 1-1½ cups olive oil
- A pinch of saffron threads
- 2 tblsp Coriander
- 2 tblsp Cumin
- 2 tsp Pepper
- Sea salt to taste
Preparation
- Crumble saffron threads in a tablespoon or two of warm water
- Let stand about 15 minutes.
- Drain and rinse canned chickpeas.
- Add saffron, coriander, cumin, and salt to taste.
- Put chickpeas in a pot with olive oil and a little water, stir well, and sauté on medium heat, adjusting heat as needed so they don !"t burn, until all the flavors are combined together.
- Stir and simmer until warm through.
- Taste and adjust seasonings, adding more cumin and coriander seed, as needed.
