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Braised chickpeas with carrots, dates and feta

Slow-braised chickpeas in a thick, sweet-savory tomato sauce.
Carrots turn tender, dates deepen the flavor, feta brings tang.
Warm, fragrant comfort with a little bite in every spoonful.

dinner ⏱ 175 min 420 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Braised chickpeas with carrots, dates and feta
v6 · rb0e705f985 20260727Z1751 300 g chickpea 15 g coriander leaf 75 ml olive oil salt to taste 1.5 pieces lemon 🔥 heat the oven to 180°C 🔪 drain the soaked chickpeas pulse the onion, garlic, ginger, and green chilli until very finely chopped but not pureed 🌀 pulse in the coriander to mix through 🍳 heat olive oil in a large heavy-based pot with a lid and cook the onion mixture for about four minutes 🍳 ⏱ 1 min stir in the cumin, cinnamon, dates, and tomato paste and cook more until fragrant 🍳 add the chickpeas, carrots, bay leaves, bicarbonate of soda, water, and black pepper; bring to a boil, skimming froth 🔥 ⏱ 2 h cover with lid and bake until the chickpeas are very soft and the sauce is thick and rich 🌀 stir in the lemon juice and salt ⏳ ⏱ 10 min leave to cool 🔪 mix the feta with the caraway seeds, lemon zest, parsley, and remaining olive oil to marinade 🍽 spoon the feta mixture over the chickpeas and serve Braised Chickpeas 🎉 1 piece onion 6 pieces garlic 2 pieces ginger 1 piece green chilli 1½ tsp cumin 1½ tsp cinnamon 2 pieces date 1 tbsp tomato paste 6.16 ml bicarbonate of soda 4 pieces carrot 2 pieces bay leaf 1.2 l water black pepper to taste 120 g feta 1 tsp caraway seed 1½ tbsp parsley leaf onion, garlic, ginger, green chilli olive oil cumin, cinnamon, date, tomato paste lemon salt feta, caraway seed, parsley leaf
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Preparation steps

  1. heat the oven to 180°C
  2. drain the soaked chickpeas
  3. pulse the onion, garlic, ginger, and green chilli until very finely chopped but not pureed
  4. pulse in the coriander to mix through
  5. heat olive oil in a large heavy-based pot with a lid and cook the onion mixture for about four minutes
  6. stir in the cumin, cinnamon, dates, and tomato paste and cook for 1 minute more until fragrant
  7. add the chickpeas, carrots, bay leaves, bicarbonate of soda, water, and black pepper; bring to a boil, skimming froth
  8. cover with lid and bake for 2 hours until the chickpeas are very soft and the sauce is thick and rich
  9. stir in the lemon juice and salt
  10. leave to cool for about 10 minutes
  11. mix the feta with the caraway seeds, lemon zest, parsley, and remaining olive oil to marinade
  12. spoon the feta mixture over the chickpeas and serve

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