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Orders placed from 30/09 to 06/10 will be served from 07/10. Thank you for your understanding!
Step by Step Instructions
  • Step 1: Soak the chickpeas for at least 12 hours prior to cooking.
  • Step 2: Boil water in a saucepan, add the chickpeas and cook them for 25 - 30 minutes.
  • Step 3: In a different saucepan, lightly sauté the onions in olive oil and add the tomatoes, rice, salt and pepper. When it starts boiling, add the chickpeas and about 400-500ml water. Lower the heat and cook until the rice has cooked.
  • Step 4: Serve in a platter leaving a hollow in the middle where the caper leaves are placed. Drizzle with olive oil and lemon juice.
Ingredient List
  • 500g thick chickpeas from Farsala
  • 200g caper leaves
  • 200g long grain white rice (Nihaki)
  • 2 onions (finely chopped)
  • 3 tomatoes (finely chopped)
  • the juice from one lemon
  • extra virgin olive oil
  • sea salt flakes
  • ground black pepper

Chickpeas with caper leaves

  • Preparation
  • Cooking
  • Extra
  • 4
The caper leaves add a tangy and salty taste to the starchy nut flavour of chickpeas.
Product Qty
Chickpeas from Thessalia "Agrifarm Premium Products" 500g
Caper leaves from Santorini "Santo" 150g
Black pepper in grinder from Attica "Kollectiva" 70g
Natural sea salt flakes with lemon, from Mesologgi "Salt Odyssey" 75g
Chopped tomatoes from Attica "Greka" 410g
Extra virgin olive oil «Fresh» "Gaea" 500ml
«Nihaki» long grain white rice from Macedonia "Agrifarm Premium Products" 500g