Chickpea Braise with Feta & Dates
PREP 15 MIN•COOK 30 MIN
Number of servings
1 olive oil spray
1 onion finely diced
1 tsp fresh ginger finely grated
1 garlic clove finely grated
1⁄2 bunch of fresh coriander (80g bunch) stalks & leaves chopped separately
1⁄2 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
Spray a medium non-stick saucepan with oil and cook onion over medium heat for 5 minutes or until soft.
Add ginger, garlic, coriander stalks and cumin and cook for another minute.
Add chickpeas, carrots, dates, tomato paste and stock. Season with salt and pepper, cover and simmer gently for 25 minutes.
Divide chickpea braise between bowls and top with feta and coriander leaves to serve.
1905 kJ / 454 cals
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