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Chickpea Braise with Feta & Dates

PREP 10 MIN
COOK  25 MIN

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Number of servings
2
Ingredients

1 spray olive oil

1 onion finely diced

1 tsp fresh ginger finely grated

1 garlic clove finely grated

12 bunch of fresh coriander (80g bunch) stalks & leaves chopped separately

12 tsp ground cumin

1 tin of chickpeas (400g tin) drained & rinsed

2 carrots (medium) thickly sliced

3 pitted medjool dates chopped

1 tbs tomato paste

2 cups (500ml) vegetable stock

salt & pepper, to taste

130g feta crumbled

Methodbased on 2 servings
1

Spray a medium non-stick saucepan with oil and cook onion over medium heat for 5 minutes or until soft. 

2

Add ginger, garlic, coriander stalks and cumin and cook for another minute. 

3

Add chickpeas, carrots, dates, tomato paste and stock. Season with salt and pepper, cover and simmer gently for 20 minutes.

4

Divide chickpea braise between bowls and top with feta and coriander leaves to serve.

Nutritional Informationper serving

Energy (kJ)

1905 kJ / 454 cals

Protein

22.9 g

Fat

19.7 g

Sat. Fat

11 g

Carbs

39.9 g

Sugar

23.2 g

Fiber

12.7 g

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