Legumes

Greek legumes with place of origin: chickpeas from Serres, lentils from Evros and Englouvis, giant and flat beans from Prespa, fava beans from Serres, black-eyed peas from Voio and black beans from Larissa.
The category also covers the less common ones — pigeon peas, broad beans, peas, red lentils, mullet and red beans — along with bulgur for salads and stuffed foods.
Soak the broad beans the night before and salt them at the end of boiling to prevent the skin from hardening. Red lentils do not need soaking and boil in a few minutes.