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


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


  1. In a heated pot, sauté the ginger, garlic, onion, and coriander stalks in oil until softened and fragrant
  2. Add in the spices and mix well. If you’re using any meat, you can add it in at this point
  3. Add in the celery, chickpeas, dates, chopped tomatoes and bay leaf. Season with salt and pepper
  4. Add some water to cover the vegetables
  5. Simmer uncovered for 15-20 min until it reaches your desired consistency
  6. Add 90g feta, lime juice, coriander, and salt and pepper to taste.
  7. Garnish with the remaining feta and coriander, crushed almonds, and a drizzle of olive oil. Serve with toasted bread or couscous
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