Braised Chickpeas with Marinated 'Feta' by isabella.akshay | Quick & Easy Recipe | The Feedfeed
Braised Chickpeas with Marinated 'Feta'
"This unassuming bowl of chickpeas was one of the best meals we've had in a while. They are slow cooked in homemade veggie stock and loaded with spices, dates, herbs and root vegetable, until most of the liquid has evaporated and you are left with a thick, almost syrupy dark gravy. Topped with crumbled (#vegan) #feta, marinated in olive oil, Aleppo chilli flakes and more herbs."
-- @isabella.akshay
More from @isabella.akshay


Prep time 10mins
Cook time 2hrs
Serves or Makes: 2


For the Chickpeas

  • 1 cup chickpeas, soaked overnight, drained and rinsed
  • 8 cups vegetable stock
  • 2 shallots, peeled and sliced in half lengthwise
  • 1 carrot, cut into large pieces
  • 4 baby potatoes, cut in half
  • 1 bay leaf
  • 1 star anise pod
  • 1 sprig rosemary
  • 2 teaspoons date paste
  • 1 teaspoon turmeric
  • 1 teaspoon dried mint
  • 1 teaspoon coriander
  • 1/ 2 teaspoon cumin

For the Marinated Vegan Feta

  • 1/ 2 cup crumbled vegan feta
  • 1/ 4 cup extra virgin olive oil
  • 1/ 4 cup fresh mint, chopped
  • 1/ 4 cup parsley, chopped
  • 1 tablespoon Aleppo pepper
  • 1 lemon, juiced


  • Step 1

    In a Dutch oven on low heat, add all chickpea ingredients to the pot. Cook on a low flame until 80% of the water evaporates, about 2 hours. Stir occasionally.

  • Step 2

    While the chickpeas are cooking, marinate the feta. In a small bowl, add all feta ingredients together and marinate until ready to serve.

  • Step 3

    Spoon chickpeas into bowl and serve with marinated feta on top. Enjoy!