Chickpea Stew with Herby Cheese (Print Version)
# Ingredients:
→ Base
01 -
300g of dried chickpeas
02 -
500g of carrots, peeled and cut into diagonal chunks
→ Herbs and Spices
03 -
1 large onion, peeled and chopped (150g)
04 -
3 big garlic cloves or 6 small ones, peeled and minced
05 -
1 green chili, chopped into small bits
06 -
25g of fresh ginger, peeled and minced
07 -
15g of fresh coriander, finely chopped
08 -
1½ teaspoons of ground cumin
09 -
1½ teaspoons of ground cinnamon
10 -
Two bay leaves
11 -
5g of chopped parsley
→ Other Ingredients
12 -
2 Medjool dates, pitted and diced (45g)
13 -
1 tablespoon of tomato paste
14 -
2 tablespoons of olive oil
15 -
2 tablespoons of fresh lemon juice
16 -
¼ teaspoon of baking soda
17 -
Salt and black pepper to taste
→ Marinated Feta
18 -
150g of feta cheese
19 -
1 teaspoon of caraway seeds
20 -
1½ teaspoons of grated lemon zest
21 -
5g of flat-leaf parsley, chopped
22 -
75ml of olive oil
# Instructions:
01 -
Soak the chickpeas overnight in a large bowl filled with cold water and 1 teaspoon of baking soda.
02 -
Use a food processor to finely chop onion, garlic, ginger, and green chili. Add coriander and pulse a few times to combine.
03 -
Sauté your aromatic mixture in olive oil for about 4 minutes. Toss in the cumin, cinnamon, chopped dates, and tomato paste, then cook for another minute.
04 -
Add the chickpeas, carrots, bay leaves, baking soda, some salt, and pepper to the pan along with 1.2L of water. Bring it to a boil and then bake it at 160°C for 2 hours.
05 -
While the dish is cooking, crumble the feta and mix it with caraway seeds, lemon zest, parsley, and olive oil to marinate.
06 -
Stir in some parsley and lemon juice, letting it cook for another 10 minutes. Serve up hot with the marinated feta spread on top.
# Notes:
01 -
Inspired by Ottolenghi's recipe
02 -
Requires soaking the night before
03 -
Avoid using pre-cooked chickpeas