Roman Chickpea braise
Classical Roman chefs wouldn’t have used sugar, but grape molasses (pekmez) or honey.
- 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.
Wash the leek and cut into ½ inch (1.5 cm) slices.
Heat a pot on medium. Sauté the leek in the oil for around 5 minutes.
Add the garlic and spices. Toss in the pan for another minute.
Add the remaining ingredients and simmer for 15 minutes.
Adjust the flavours to your taste with the salt, vinegar and pekmez.