Chickpea Stew
In a time like this, we are going for dishes that can be made with ingredients that are affordable and easy to stock up on. I’ve mostly gone for canned products here (chickpeas, chopped tomatoes, etc), so you can keep these in your kitchen cupboard on standby for whenever the cravings kick in.
It’s easy to make, and I like making a huge batch to eat during the week and have some to freeze up too.
If you want to have some meat in it, mince or sausage would go well! Other vegetables like carrots, eggplants, zucchini, and sweet potato would be yummy too.
Serve it with a nice slice of sourdough bread, couscous, or a fresh green salad.
THE RECIPE
SERVES 3
Ingredients
1 medium onion, chopped
1” ginger, minced
4 garlic cloves, chopped
1 tsp turmeric
½ tsp cumin seeds
½ tsp cinnamon
2 stalks celery, roughly chopped
450g chickpeas
2x 500g chopped tomatoes
1 bay leaf
2-3 dates/prunes, pitted
100g feta, crumbled
Fresh coriander, leaves & stems separated
Juice of ½ lime
Crushed almonds
Olive oil
Salt, pepper
Directions
In a heated pot, sauté the ginger, garlic, onion, and coriander stalks in oil until softened and fragrant
Add in the spices and mix well. If you’re using any meat, you can add it in at this point
Add in the celery, chickpeas, dates, chopped tomatoes and bay leaf. Season with salt and pepper
Add some water to cover the vegetables
Simmer uncovered for 15-20 min until it reaches your desired consistency
Add 90g feta, lime juice, coriander, and salt and pepper to taste.
Garnish with the remaining feta and coriander, crushed almonds, and a drizzle of olive oil. Serve with toasted bread or couscous