Roman Chickpea braise
Classical Roman chefs wouldn’t have used sugar, but grape molasses (pekmez) or honey.
Ingredients
- 1 large leek
- ¼ cup olive oil
- 4 cloves garlic, chopped
- 2 Tbsp Apicius spices, ground
- 1 bunch Swiss chard, chopped
- 2 cups chickpeas, cooked
- Salt to taste
- ¼ cup pekmez* or 3 Tbsp honey
- 3 Tbsp vinegar
- * Available in Turkish or Middle Eastern specialty markets.
Method
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1
Wash the leek and cut into ½ inch (1.5 cm) slices.
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2
Heat a pot on medium. Sauté the leek in the oil for around 5 minutes.
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3
Add the garlic and spices. Toss in the pan for another minute.
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4
Add the remaining ingredients and simmer for 15 minutes.
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5
Adjust the flavours to your taste with the salt, vinegar and pekmez.
