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Recipes

Roman Chickpea braise

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

  1. 1

    Wash the leek and cut into ½ inch (1.5 cm) slices.

  2. 2

    Heat a pot on medium. Sauté the leek in the oil for around 5 minutes.

  3. 3

    Add the garlic and spices. Toss in the pan for another minute.

  4. 4

    Add the remaining ingredients and simmer for 15 minutes.

  5. 5

    Adjust the flavours to your taste with the salt, vinegar and pekmez.

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