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Recipe for
Erebinthoi Knakosymmigeis
(Chickpeas in saffron)

By Piloxenus, The Dinner, quoted in Anthenaeus (circa 170-239 CE), The Partying Professors

Not much to the original recipe, but doing some web(re)searchery, I found some good adaptions... Who doesn't like chickpeas and especially with these additions. As with all Roman cooking, mess with it and have fun.

Original recipe:

Translation: And then chick-peas marinated in saffron, plump in their tender youth


  • 3 x 400g cans chickpeas
  • a few tblsp warm water
  • 1-1½ cups olive oil
  • A pinch of saffron threads
  • 2 tblsp Coriander
  • 2 tblsp Cumin
  • 2 tsp Pepper
  • Sea salt to taste


  • Crumble saffron threads in a tablespoon or two of warm water
  • Let stand about 15 minutes.
  • Drain and rinse canned chickpeas.
  • Add saffron, coriander, cumin, and salt to taste.
  • Put chickpeas in a pot with olive oil and a little water, stir well, and sauté on medium heat, adjusting heat as needed so they don !"t burn, until all the flavors are combined together.
  • Stir and simmer until warm through.
  • Taste and adjust seasonings, adding more cumin and coriander seed, as needed.
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