Sohla Tries a (Vegan?!) Gladiator Grain Bowl | Ancient Recipes With Sohla

The Colosseum, a new 8-part premium documentary series, premieres July 17 at 9pm ET/PT on The History Channel.

To welcome us into 2022, Sohla recreates a staple of the ancient gladiator diet, a chickpea and barley mash topped with fresh goats cheese. Learn more - and discover why gladiators actually had dad bods, in this episode of Ancient Recipes.

THE RECIPE

Ptisan Recipe
- ⅓ cup dried chickpeas
- ⅓ cup dried lentils
- ⅓ cup dried peas
- 1 cup unhulled barley
- ½ cup olive oil
- ½ bunch swiss chard, stemmed and finely chopped
- 1 medium leek, finely chopped
- ¾ cup finely chopped cilantro
- ¾ cup finely chopped dill
- 1 medium beet, peeled and finely chopped
- ½ cup finely chopped mallows
- 8 ounces cabbage sprouts
- 2 teaspoons fennel seeds
- 2 tablespoons fresh oregano leaves
- ½ cup lightly packed lovage
- Nuoc Mam to taste

1. Rinse and soak the chickpeas, lentils, and peas overnight. Drain.
2. Rinse the barley. In a molcajete, crush the barley until it’s broken down to a coarse meal.
3. In a large saucepan, bring 2 quarts of water to a boil. Add the drained chickpeas, lentils, and peas, and the crushed barley. Simmer until totally tender and the texture of oatmeal.
4. Meanwhile, boil the cabbage sprouts.
5. Stir the olive oil into the barley porridge. Add the greens, leeks, cilantro, dill, beets, and mallows and cook until wilted.
6. In a mortar & pestle, grind together the oregano, fennel seeds, lovage, and half the blanched sprouts. Add nuoc mam to taste.
7. Chop up the remaining sprouts and set aside.
8. Stir the with sprout puree into the porridge.
9. Portion into bowls and garnish with the remaining chopped sprouts.

Stay up to date on all of your favorite The HISTORY Channel shows at http://history.com/schedule.

Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
http://histv.co/ancientrecipes

Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.

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CREDITS

Host
Sohla El-Waylly

Created By
Brian Huffman

Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin

Executive Producer
Sohla El-Waylly

Co-Producer
John Schlirf

Writers
Jon Erwin
Diana Davis

Historian - Scripts
Ken Albala

Guest
Omar Isuf

Post-Production Supervisors
Jon Erwin
John Schlirf

Editor
Jordan Podos

Colorist
John Schlirf

Mixer
Tim Wagner

Manager, Rights & Clearances
Chris Kim

Executive Creative Director, A+E Networks
Tim Nolan

VP, Marketing Production, A+E Networks
Kate Leonard

VP, Brand Creative, History
Matt Neary

Music Courtesy of
Extreme Music
A+E Signature Tracks

Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia

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