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Chickpea feta bowl

Bystilettocontesssa
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Chickpea feta bowl

Recipe by stilettocontesssa
Servings

3-4

servings
Prep time

15

minutes
Cooking time

2

hours 

Inspired by Yottam Ottolenghi’s recipe (second down): https://www.theguardian.com/food/2022/sep/17/tattie-scones-tahini-fudge-eight-delicious-new-recipes-from-ottolenghi-test-kitchen

Ingredients

  • 150 grams dried chickpeas (pre-soaked 8-12 hours with 1/2 teaspoon baking soda)

  • 1/2 onion, peeled and finely chopped

  • 3 garlic cloves, minced

  • 12-13 grams fresh ginger, microplaned

  • 1 tablespoon olive oil

  • 3/4 teaspoon cumin

  • 3/4 teaspoon cinnamon

  • 3/4 teaspoon gochugaru or dried chili flakes

  • 2-3 prunes, chopped small (approximately 20 grams)

  • 1/2 tablespoon tomato paste

  • 2 carrots, cut in large chunks (approx. 200 grams)

  • Cherry tomatoes (approx. 200 grams)

  • 1 fresh bay leaf

  • 1/8 teaspoon baking soda

  • Salt and pepper

  • 600 milliliters water or stock

  • 1 tablespoon lemon juice

  • Marinated feta (approx. 80 grams)

Directions

  • Preheat oven to 160 Celsius, fan-forced, and drain chickpeas, setting aside.
  • Heat Dutch oven over medium-high with olive oil, then add onions and saute 2-3 minutes, stirring occasionally.
  • Add garlic, ginger and chili, then saute 1-2 minutes. Add cumin, cinnamon, and chili, then saute 1 minute. Add tomato paste, carrots, and tomatoes, saute 1 minute.
  • Add chickpeas, prunes, 1 teaspoon sea salt flakes, fresh-ground pepper, baking soda, and 600 milliliters of water/stock, then bring to a boil.
  • Cover and bake in oven for 2 hours.
  • Remove, stir through lemon juice, and serve with marinated feta.

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