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Recipe for
Erebinthoi syn Xeroi Tyroibr>(Chick peas with cheese)

By Galen, On the Powers in Foods

You see, cheesy peas do exist!

Searching for the origins and a citation for this recipe, I found proof of it in Roman Cookery, Ancient Recipes for Modern Kitchens by Mark Grant. Grant cites it as being from a book by Galen, the father of modern medicine — works for me!

Original recipe:

Translation: Chick-peas 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 chick-peas with this.

Ingredients

200g/6 oz chick peas
100g/3 oz parmesan cheese
Sea salt

Preparation

Soak the peas overnight.
Boil them in salted water for 40 minutes or until tender and then drain of the water.
Finely grate the cheese and stir it in with the peas.
Serve while still warm.

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Recipe forErebinthoi syn Xeroi Tyroibr>(Chick peas with cheese)

Ingredients

Preparation

Recipe for
Erebinthoi syn Xeroi Tyroibr>(Chick peas with cheese)