Chickpea Stew with Feta (Print Version)
# 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:
01 -
Cover the chickpeas with lots of cold water and add 1 teaspoon of baking soda. Let them soak overnight.
02 -
Using a food processor, finely chop the onion, garlic, ginger, and chili. Toss in the cilantro and pulse a few times.
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.
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.
05 -
While the food is baking, crumble the feta and mix it with caraway seeds, lemon zest, parsley, and olive oil.
06 -
Stir in parsley and lemon juice. Let it cook 10 more minutes. Serve hot and sprinkle marinated feta over the top.
# Notes:
01 -
Recipe inspired by Ottolenghi
02 -
You’ll need to soak chickpeas the night before
03 -
Avoid using canned/cooked chickpeas