One-pot chickpeas with carrots, dates, and marinated feta from Ottolenghi Test Kitchen - Extra Good Things (page 38) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

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

  • aargle on February 25, 2026

    Absolutely delicious! Followed exactly and was enjoyed by carnivores and vegetarians equally. I liked the idea of stirring the wilted spinach through so will try that next time with the leftovers. Will make again.

  • alinutzamica on April 20, 2025

    I have made this in the instant pot, just adjusted the water to cover the chickpeas. It is as an excellent dish. I served it with feta only not marinated feta, and it was still good. Served with couscous. We had friends over and they were impressed with the dish

  • crandall57 on September 26, 2023

    This was easy to make and delicious. I will definitely make this again. Don't skip the feta.

  • apw2020 on July 30, 2023

    This is one of my top five Ottolenghi recipes of all time. Absolutely delicious. And yes, I used canned chickpeas (for shame!) and cut the cooking time own by 30 minutes, and it was still out of this world delicious.

  • rachelblair on June 12, 2023

    This has become one of my favourite recipes and perfect for using up all the carrots from my CSA box. I usually double up on the carrots because they are so good. I cooked it with the regular big carrots from the grocery store once and it wasn’t as good so I’d suggest farmers market carrots or those smaller carrots sold with the green attached still since they are much sweeter and flavourful.

  • Babeng.Bubba on May 21, 2023

    So easy

  • KarinaFrancis on October 15, 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

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.