Ancient Roman Cookery :Chickpeas Soup
Channel: You better call Sal
Date: 2018-01-11

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INGREDIENTS:

-500g of chickpeas
-1 onion
-Olive oil
-1 spoon of baking soda
-salt
-Pepper


Legumes were limited to dried peas, sweet peas, lupines, lentils and fava beans. The Romans knew several varieties of chickpea, such as venus, ram, and punic. They were either cooked down into a broth or roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas.[22] The ancient Romans ate walnuts, almonds, hazel nuts, pine nuts, chestnuts and sesame seeds, which they sometimes pulverized to thicken spiced, sweet wine sauces for roast meat and fowl to serve on the side or over the meat as a glaze. Nuts were also used in savory pesto-like sauces for cold cuts. Nuts were used in pastries, tarts and puddings sweetened with honey.

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