Kichererbsensalat

Rom, Antike

• 850g Kichererbsen aus der Dose
• 1-2 EL Öl
• 1 TL Koriandersaat
• 1 TL Kuminsaat
• 1 gehackte Zwiebel
• 1 EL Balsamessig

• Kichererbsen abgießen
• Koriander und Kumin im Mörser zerstoßen
• Alle Zutaten vermischen
• Falls gewünscht, kann man die Zwiebeln vorher anschwitzen

The original recipe used soybeans; we are using chickpeas, which is another Old World bean. Rather than liquamen, which was a sauce made from rotted fish, we are using balsamic vinegar, which was also used in Ancient Roman cuisine, as a salty-tart liquid.

Fabaciae Virides Et Baianae

Beans from Baiae are served cooked with liquamen, oil, fresh coriander, cumin, and chopped leek.

Apicius; Katja Orlova (SCA)