Arosis, family-owned traditional business, viable for vegan and vegetarian recipes. The region of Grevena is characterized by rugged mountains, lush forests, and rich biodiversity. The cultivation of chickpeas dates back to the 18th century. Situated at altitudes exceeding 670 meters, these microsperma chickpeas from Grevena thrive in various types of soil, ranging from heavy clay to light sandy soil, with a pH level of 6-8. Grown on sloping terrains, they belong to the Greek varieties of Amorgos and Theben and are perfectly adapted to the microclimate of the region. Cultivated through dry seeding in spring, employing gentle farming practices, and with deep respect for the environment, these chickpeas have thin skins, offer delightful taste, and possess a robust, earthy flavor.
Soaking time: 16 – 24 hours.
Cooking time: 75 – 90 minutes (Stovetop)
60 – 75 minutes on the stovetop and an additional 20 minutes in a preheated oven (For oven)
Cooking method: Oven, Salad, Soup, Appetizer, Pâté, Chickpea Meatballs, Snack, Cooking – Freezing and for later use, Straglia.
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