Ottolenghi Test Kitchen One-pot Chickpeas with Carrots

Ingredients

• 300g dried chickpeas, soaked overnight in plenty of cold water with 1 tsp bicarbonate of soda
• 1 onion, peeled and roughly chopped (150g)
• 6 garlic cloves, peeled and roughly chopped
• 25g fresh ginger, peeled and roughly chopped
• 1 large green chilli, roughly chopped, seeds and all (15g)
• 15g fresh coriander, roughly chopped
• 2 tbsp olive oil
• 1½ tsp ground cumin
• 1 ½ tsp ground cinnamon
• 2 Medjool dates (45g) skinned, pitted and roughly chopped (40g)
• 1 tbsp tomato paste
• 4 (500g) carrots, peeled and cute at an angle into 2-3 large chunks (450g)
• 2 fresh bay leaves
• ¼ tsp bicarbonate of soda
• 2 tbsp lemon juice
• 5g parsley, roughly chopped
• salt
• black pepper
• 150g Greek feta, roughly crumbled
• 1 tsp caraway seeds, toasted and roughly crushed with a pestle and mortar
• 1½ tsp finely grated lemon zest
• 75ml olive oil