Braised chickpeas with carrots, dates and feta from The Guardian Feast Supplement, January 19, 2019 (page 3) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak dried chickpeas overnight.

  • michalow on September 27, 2023

    This came out much soupier than I expected (based on the photo, I guess), but that was fine as the sauce is delicious and the chickpeas were perfectly cooked. I think adding some salt a bit earlier to give it time to penetrate the ingredients is a good idea--I definitely noticed its uneven distribution. Overall, this made a tasty meal with not too much effort, and it was fun because this particular method and combination of ingredients is not something I would have come up with myself.

  • KarinaFrancis on May 03, 2022

    Yum! This was so much more delicious than my photo would suggest. The chickpeas we’re soft and flavourful, I ended up needing a bit more water in the last half hour so I dissolved the salt in the extra water instead of adding it at the end. You can’t really taste the dates but they dissolved in the sauce and gave it a beautiful sweetness. Will make this again! UPDATE: the leftovers were even better the next day, I wilted some spinach through to bulk it up

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