Roman Chickpeas with Saffron – Erebinthoi Knakosymmigeis

Course: Mensa Prima (First Course)
Origin: Ancient Rome
Served: Warm
Event: Push for Pennsic 2004 – Early Roman Feast

Erebinthoi Knakosymmigeis – Chickpeas with Saffron

Historical Background

Chickpeas (erebinthoi) were a staple in Roman kitchens and often flavored simply to let their natural taste shine. This dish appears in sources such as Galen and Celsus, referencing medicinal and nutritional uses of legumes. The addition of saffron—an elite, aromatic spice—suggests a refined table.

Did You Know?
Saffron was so precious in Roman times that it was sometimes scattered in theaters or used as perfume in wealthy homes. Its use here elevates a humble legume.

Modern Interpretation

This simple recipe allows the creamy chickpeas to shine, while saffron lends fragrance and color. It's best served warm and is ideal for modern feasts that aim to balance richness with legume-based fare.

Ingredients

• 6 ounces dried chickpeas
• A generous pinch of saffron
• Salt

Instructions

1. Soak chickpeas overnight in cold water.
2. Drain and place in a heavy saucepan with 2 pints of fresh water and a pinch of salt.
3. Bring to a boil, then reduce to a simmer and add the saffron.
4. Cover and cook gently for at least 1 hour until the chickpeas are tender. Serve warm.

Sources & Further Reading

• Apicius – De Re Coquinaria
• Gutenberg – Apicius (Vehling translation)
• Livius – Roman Food and Drink

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🍷 Want more recipes from this feast?

Explore the other dishes served at the Early Roman Feast – Push for Pennsic, July 9–11, 2004:

• Cucumeres (Braised Cucumber)
• Lucanicae (Grilled Sausages)
• Epityrum (Olives)
• Moretum (Herbed Cheese Spread)
• Piadina (Flatbread)
• Petaso paro Mustacei (Smoked Ham with Sweet Wine Cakes)
• Krambe (Roman Cabbage)
• Itria (Sesame Seed Biscuit)
• Basyniai (Fig and Walnut Cakes)