Roman Chickpea Braise Recipe
An easy vegetarian side dish or hearty lunch. 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 Roman blend, ground
- 1 bunch Swiss chard, chopped
- 2 cups chickpeas, cooked
- Salt to taste
- ¼ cup pekmez* or 3 Tbsp honey
- 3 Tbsp vinegar
- 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.
*Pekmez is made from concentrated grape juice, still used in Turkey (it can be found under the name “grape molasses”). In Italy, it’s called vino cotto.
Recipe adapted from Épices de Cru