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. #AncientRecipes Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows: http://histv.co/SubscribeHistoryYT Learn more about The HISTORY Channel and watch full episodes on our site: https://history.com Check out exclusive HISTORY content: History Newsletter - https://histv.co/newsletter Website - https://histv.co/History Facebook - https://histv.co/Facebook Twitter - https://histv.co/Twitter HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming. 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