Braised chickpeas with carrots, dates and feta

dinner · ⏱ 175 min · 5 portions · 55.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/411/braised-chickpeas-with-carrots-dates-and-feta/