Agrifarm chickpeas come from the fertile regions of Northern and Central Greece where they are grown following integrated management principles that keep them away from pesticides and chemicals. They are part of Agrifarm’s ambitious Family Farms Project which means they come from small, Greek family farms where agriculture is a way of life and a link to tradition.
They’re among the leading natural sources of protein and their impressive nutritional value makes them the ideal choice when it comes to a balanced diet. Chickpea proteins are what makes these super pulses stand apart from other legumes. Standing at a content of 20-30%, chickpea proteins have all the aminoacids the body needs and rank among the much-touted proteins of milk, soy, and meat. They are also an excellent source of carbohydrates, metals, and vitamins. The common practice of recent years to consume chickpeas without their skin has been losing popularity since it has been discovered that it is chickpea skin that is chock full of calcium and dietary fiber both of which the body needs for its seamless function. Those delicious pulses are also nutritional overachievers and interwoven with traditional Greek cuisine. Found in every Greek pantry, they are cooked in a variety of ways, releasing their fulfilling aroma in the kitchen and proving irresistible sirens for those who are looking for a full, satisfying meal. In the old times, their consumption was linked to Greece’s fasting periods but the landscape of gastronomy has recently changed. Their complex sensory traits and nutritional goodness could not go unnoticed and they have now gained their rightful place in everyday nutrition. It couldn’t be otherwise: their flawless credentials make them a shoo-in for Mediterranean Diet ambassadors and shortlist them for praise and prizes!
- Place chickpeas in a cooking pot and soak them overnight. They’ll soften, require less cooking time, and go easy on your digestive system.
How To Enjoy
- You can go traditional and make a thick, melt-in-the mouth revithada chickpea soup or come up with imaginative gourmet treats such as clay-baked chickpeas with chopped tomatoes and herbs or fried chickpea patties with a yogurt & mint dressing. If in doubt, go for a salad of chickpeas, spring onions, and spinach or a crowd-pleasing hummus. Whatever you do, you’re using your fitness smarts!
- Before opening, store in a cool place away from direct sources of light.
Greece is a country renowned for its quality legumes on which Greek heritage and nutritional habits are firmly anchored. Legumes have always been popular due to their affordable price and all-star nutritional elements and they were as highly valued in the old times as they are now. Ancient Greek writings contain detailed information on their consumption as the ancient Greeks considered them a medicine that promoted healthy physical growth. Mediterranean societies also gave them a prominent place in their everyday nutrition and they could be found on the dinner table of grand mansions and humble abode alike. Due to their affordability and wealth of proteins they have often been called the "poor man’s meat”.
Today, their contribution to lifelong good health is enthusiastically touted as they are an integral part of the celebrated Mediterranean Diet Pyramid, the "Gold Standard” that leads to healthier eating habits. They are packed with proteins which structure body tissue and carbohydrates which are a body energy booster. Equally significant is their high content in dietary fiber, both soluble and insoluble. Soluble fiber regulates the seamless function of the digestive tract and, at the same time, ferries cholesterol out of the body. What is more, they offer us important minerals, B-vitamins, iron, and a modest amount of calcium. According to the Mediterranean Diet’s guidelines, they should be consumed twice a week. Recipes for legumes (beans and pulses) abound so that they can be enjoyed year round. Traditional Greek recipes using legumes have been an inextricable part of Greek cuisine for decades. In the old days, they were traditional winter fare as heart-warming soups or oven-baked casseroles laced with olive oil and dotted with tomatoes, herbs, and spices. In contemporary times, legumes have been gaining culinary ground both in Greece and internationally in a dizzying array of dishes other than soups featuring prominently in salads where, in the company of Mediterranean aromatic herbs and vegetables, they bring together taste and health.
Lamia, hailed as the Noble Lady of Roumeli, is the capital of the Regional Unit of Phthiotis, Region of Central Greece. Mythological accounts are unclear as to the origin of the city’s name. One account says that it was built by Lamos, son of Hercules and Omphale, Queen of Lydia who was the one to purchase Hercules from Hermes after Hercules had been sold as a slave per Zeus’ command. Another account maintains that it was built by mythological Lamia, daughter of Poseidon and Queen of the Trachineans. Whatever the legendary case may have been, the founders of the city chose its location very carefully: Situated as it is at the foothills of Mount Othrys, near Sperchios River, Lamia acquired great strategic significance. Archaeological studies have revealed that the area has been inhabited since at least the Bronze Age (2800-1100 BC). Due to its strategic position, Lamia’s past is an illustrious one. Silent witnesses to that past are Lamia’s ancient monuments, churches, and historical locations which unravel the city’s history before the eyes of visitors to the area’s lovely sights.
Lamia’s Medieval Castle is the most famous one. Built on a rocky hill, it towers over the city and affords a panoramic view of the enchanting Valley of Sperchios River, the peaks of Mounts Oiti, Kallidromo, legendary Othrys, Parnassos, Ghiona, and of the Malian Gulf. Lamia’s historical Bridge of Alamana retains unaltered the collective memory from the battle fought there and the tragic defeat of Athanassios Diakos and his men by the Ottoman troops in 1822. A visit to the nearby site of historical Thermopylae is “must” as it is the location of the Battle of Thermopylae known the world over. In 482 BC, at the narrow coastal passage that existed there in antiquity, 300 Spartans under King Leonidas of Sparta clashed and held off King Xerxes’ considerable Persian forces until betrayed by Ephialtes. The last historical stop is Anthele, an early centre of the Delphinian Amphictiony and the place of origin of the Greeks’ civil history. The breathtaking sights around Lamia, its cultural heritage, and the warm hospitality lavished by Lamia residents on the area’s visitors have made the city a pole of well-deserved tourism attraction.