Chickpea Stew with Feta and Bread
Greek

Chickpea Stew with Feta and Bread

A humble but vastly satisfying stew centered around tender chickpeas enlivened by bright lemon, carrots, and salty crumbled feta.

35 min 750 kcal 1 portion
Protein 25g
Carbs 100g
Fat 25g
Vegetarian

Ingredients

Quantities are for one portion.

  • 1 smallbread roll
  • 50 gfeta cheese, crumbled
  • 1lemon, juiced
  • 15 mlolive oil
  • salt and pepper to taste
  • 1onion, finely diced
  • 150 gcanned chickpeas, rinsed and drained
  • 1carrot, finely diced

Method

  1. Heat the olive oil in a pot. Gently sauté the finely diced onion and carrot until soft and sweet.
  2. Toss the drained chickpeas into the pot. Pour in enough water to just cover the ingredients.
  3. Bring to a gentle boil, then lower the heat, cover, and let the stew simmer until the chickpeas are tender.
  4. Using the back of a spoon, crush a small handful of the chickpeas against the side of the pot to naturally thicken the broth.
  5. Stir the fresh lemon juice into the stew, and season to taste with salt and pepper.
  6. Ladle the hearty chickpea stew into a deep bowl.
  7. Scatter the crumbled feta cheese over the top and serve immediately with the fresh bread roll.

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