1. Home
  2. Recipes
  3. Chickpea Stew with Feta

Comforting Vegetarian Stew with Mild Spices

Featured in Big pots of steaming, hearty soup.

This Ottolenghi chickpea stew celebrates Mediterranean flavors in a simple vegetarian dish. By simmering chickpeas with spices, ginger, and dates, you get a rich and aromatic broth. Sweet carrots add their natural goodness, while marinated feta with caraway seeds and lemon delivers a creamy, tangy touch. Although it needs time to cook, the process is straightforward as the oven handles most of the work. The result? A heartwarming dish with diverse textures, tender chickpeas, and a smooth sauce. It’s a perfect example of Ottolenghi’s famous style.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Wed, 26 Feb 2025 13:00:30 GMT
Chickpea Stew with Carrots and Marinated Feta (Ottolenghi) Pin it
Chickpea Stew with Carrots and Marinated Feta (Ottolenghi) | Tasteofsavor.com

The aroma of spices wafting from the oven while this stew simmers creates an inviting atmosphere throughout the kitchen. This vegetarian chickpea dish, inspired by Ottolenghi's culinary mastery, transforms humble ingredients into a feast of layered flavors. The long, slow cooking process allows the simple components to develop into something truly extraordinary.

The depth of flavor in this dish has impressed even dedicated meat-eaters. Success comes from taking time with each cooking step, allowing flavors to build gradually.

Essential Ingredients

  • Dried Chickpeas (300g): Choose fresh, uniform dried chickpeas for even cooking
  • Onion (150g): Sweet yellow onion provides an aromatic foundation
  • Fresh Ginger (25g): Look for firm, young ginger root
  • Medjool Dates (45g): Their natural sweetness melts into the sauce
  • Carrots (500g): Select sweet, similarly-sized carrots
  • Feta (150g): Traditional sheep's milk feta works best

Step-by-Step Method

1. Initial Soaking (12-24 hours)
Thoroughly rinse chickpeas and soak with baking soda. This tenderizes the skins and reduces cooking time. Use triple the water volume. Chickpeas should double in size.
2. Aromatics Preparation (15-20 minutes)
Pulse aromatics briefly in food processor until finely chopped but not pureed. Scrape down sides between pulses. Add cilantro last.
3. Building Flavors (20-25 minutes)
Heat olive oil in enameled Dutch oven over medium heat. Cook aromatics until fragrant and translucent before adding spices and dates.
4. Slow Cooking (2 hours 15 minutes)
Maintain oven at 160°C. Baking soda in cooking water helps tenderize chickpeas. Let sauce reduce naturally to concentrate flavors.
5. Marinated Feta
Break feta into rustic chunks. Lightly crush caraway seeds. Use quality extra virgin olive oil. Let marinate at room temperature.

This dish proves that vegetarian cooking can deliver deep, complex flavors that satisfy all types of eaters. The tender chickpeas and rich sauce create a truly memorable meal.

Chickpea and Carrot Stew with Marinated Feta - Ottolenghi Recipe Pin it
Chickpea and Carrot Stew with Marinated Feta - Ottolenghi Recipe | Tasteofsavor.com

Seasonal Variations

Summer welcomes cherry tomatoes, fall calls for roasted mushrooms, winter warms with cardamom and cloves, while spring brings fresh peas and tender fava beans.

Perfect Pairings

* Crusty sourdough or homemade focaccia for sauce-soaking
* Nutty brown rice complements the spices
* Light red wines like Pinot Noir or aromatic whites like Viognier

Broth Technique

Start with ample liquid coverage. Natural thickening occurs from chickpea starch. Add only hot broth if needed to maintain consistency.

Serving Notes

Use pre-warmed deep bowls. Top generously with marinated feta and fresh herbs. Finish with quality olive oil.

Storage Tips

Flavors develop over 3-4 days refrigerated. Reheat gently with added hot broth if needed.

This stew celebrates Mediterranean and Middle Eastern flavors, proving that humble ingredients can create exceptional meals when given proper time and attention.

Cultural Heritage

Following Ottolenghi's philosophy, this recipe elevates vegetables to star status while bridging culinary traditions from multiple regions.

Nutritional Benefits

Protein and fiber from chickpeas, beta-carotene from carrots, calcium from feta, and anti-inflammatory compounds from olive oil and spices create a nutritionally complete meal.

This dish has become a reliable favorite, equally enjoyed by vegetarians and meat-eaters alike. It demonstrates how plant-based cooking can deliver deeply satisfying results.

Frequently Asked Questions

→ Can I use canned chickpeas?
Nope, this recipe calls for dried chickpeas to get the ideal flavor and texture Ottolenghi intended.
→ Can I make this dish in advance?
Absolutely! The stew reheats really well. Just prepare the marinated feta right before serving.
→ Is baking soda really necessary?
Yep, it helps soften the chickpeas and cuts down on cooking time.
→ Can this stew be frozen?
Yes, but skip freezing the feta. Freeze just the stew and make the marinated feta fresh for serving.
→ What if I can’t find Medjool dates?
You can swap them with other date varieties or even use chopped dried figs.

Chickpea Stew with Feta

A flavorful vegetarian stew with soft chickpeas and herbed marinated feta, inspired by Ottolenghi.

Prep Time
30 Minutes
Cook Time
140 Minutes
Total Time
170 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 6 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base

01 300 g of dried chickpeas
02 500 g of carrots, peeled and cut into angled chunks

→ Herbs and Spices

03 One large onion (about 150 g), peeled and chopped
04 3 large garlic cloves, or 6 small ones, peeled and minced
05 1 chopped green chili
06 25 g of peeled and grated fresh ginger
07 15 g of freshly chopped cilantro leaves
08 1½ teaspoons of ground cumin
09 1½ teaspoons of ground cinnamon
10 2 bay leaves
11 5 g of chopped parsley

→ Other Ingredients

12 2 pitted and diced Medjool dates (45 g)
13 1 tablespoon of tomato paste
14 2 tablespoons of olive oil
15 2 tablespoons of lemon juice
16 ¼ teaspoon of baking soda
17 Salt and ground black pepper

→ Marinated Feta

18 150 g of feta cheese
19 1 teaspoon of caraway seeds
20 1½ teaspoons of finely grated lemon zest
21 5 g of flat-leaf parsley, chopped
22 75 ml of olive oil

Instructions

Step 01

Cover the chickpeas with lots of cold water and add 1 teaspoon of baking soda. Let them soak overnight.

Step 02

Using a food processor, finely chop the onion, garlic, ginger, and chili. Toss in the cilantro and pulse a few times.

Step 03

Heat olive oil and cook the aromatic mix for 4 minutes. Stir in cumin, cinnamon, dates, and tomato paste, then cook for another minute.

Step 04

Add the carrots, chickpeas, bay leaves, baking soda, salt, pepper, and 1.2L water. Bring it all to a boil, then bake in the oven at 160°C for 2 hours.

Step 05

While the food is baking, crumble the feta and mix it with caraway seeds, lemon zest, parsley, and olive oil.

Step 06

Stir in parsley and lemon juice. Let it cook 10 more minutes. Serve hot and sprinkle marinated feta over the top.

Notes

  1. Recipe inspired by Ottolenghi
  2. You’ll need to soak chickpeas the night before
  3. Avoid using canned/cooked chickpeas

Tools You'll Need

  • Food processor
  • Large oven-safe sauté pan with lid
  • Lid for the pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (feta cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 42 g
  • Protein: 15 g