Erebinthoi Knakosymmigeis (Saffron Chickpeas)

And then chickpeas marinated in saffron, plump in their tender youth. Athenaeus, The Deipnosophistae, trans. Mark Grant (1999, 142).

This is one chickpea dish where I thoroughly recommend using dried chickpeas only, as they take up the flavour of the saffron much better.


250g dried chickpeas 1L vegetable stock Pinch saffron threads


  1. Soak the chickpeas for at least 12 hours in cold water, if possible changing the water after 6 hours. Then drain.
  2. Grind the saffron to a powder, then soak in boiling water.
  3. Put the saffron and vegetable stock in a pot, then bring to a boil. Add the chickpeas and simmer for at least an hour, or until the chickpeas are tender. If necessary, add more water or stock while they are cooking.
  4. Drain and serve hot or cold.



Further Reading

Click on the links below to order directly from The Book Depository.
Grant, Mark (1999). Roman Cookery

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