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Erebinthoi syn Xeroi Tyroi (Chickpeas with Cheese)

Erebinthoi syn Xeroi Tyroi (Chickpeas with Cheese) is a traditional Ancient Roman recipe for cooked chickpeas mashed with cheese and olive oil. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Erebinthoi syn Xeroi Tyroi.

prep time

10 minutes

cook time

40 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesCheese RecipesBean RecipesAncient Roman Recipes

Original Recipe

Erebinthoi syn Xeroi Tyroi (from Galen's On the Powers of Food)

Claudius Galenus of Pergamum (129–200 AD), more commonly known as Galen was born in Pergamum (modern-day Bergama, Turkey), the son of Nicon, a wealthy architect. His interests were eclectic - agriculture, architecture, astronomy, astrology, philosophy - until he concentrated on medicine. Though his medical studies and treatises were widespread and not limited to the functioning of the human body. As such he wrote a treatise on the powers of food and this provides us with a number of ancient recipes.

Translation

Chickpeas 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 chickpeas with this.

Modern Redaction

Ingredients:

200g dry chickpeas
100g Parmesan cheese (Pecroino Romano would also work well), finely grated
olive oil
Twist of black pepper and salt to taste
finely-chopped coriander, mint or tarragon, to garnish

Method:

Soak the chick peas in water for about 3 hours. Drain and place in salted water. Bring the water to a boil and cook for 40 minutes or until tender. Drain the water and allow to cool slightly.

Meanwhile grate the cheese and add a twist of black pepper. Add the cheese to the chickpeas and mash with a fork. Add a little extra virgin olive oil, mash this in and serve whilst still warm.