Faseoli virides et cicer (Green Beans and Chickpeas)
Faseoli virides et cicer (Green Beans and Chickpeas) is a traditional Ancient Roman recipe for a salad of runner beans and chickpeas in a wine and olive oil dressing. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Runner Beans and Chickpeas (Faseoli virides et cicer).
Faseoli virides et cicer ex sale, cumino, oleo et mero modico inferuntur.
Translation
Green beans and chickpeas are served with salt, cumin, oil and a little pure wine.
Note: The green beans referred to here are probably broad (fava) beans that are fresh not dried. Modern green beans (whether French beans or runner beans) originate in the Americas, so were not available in Roman times.
Ingredients:
150g broad (fava) beans, podded
200g dried chickpeas
1 tsp cumin seeds
2 tbsp olive oil
1 tbsp red wine
salt and black pepper, to taste
Method:
Place the chickpeas in a large bowl, cover with water and allow to soak over night. The following day, drain the chickpeas, place in a pan and cover with plenty of water. Bring to a boil then cook for about 90 minutes, or until the chickpeas are tender (the cooking time will depend on the age of the chickpeas).
Halve the broad (fava) beans if large (if using horse beans or similar, you are OK) and add to the chickpeas. Boil for 10 minutes, or until the broad beans are tender then drain.
Turn the bean mixture into a serving bowl then combine all the remaining ingredients, whisk together then use to dress the bean mixture. Serve warm.
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