Chickpea Stew with Carrots and Marinated Feta by Ottolenghi

Ingredients

• 300 g of dried chickpeas
• 500 g of carrots, peeled and cut into angled chunks
• One large onion (about 150 g), peeled and chopped
• 3 large garlic cloves, or 6 small ones, peeled and minced
• 1 chopped green chili
• 25 g of peeled and grated fresh ginger
• 15 g of freshly chopped cilantro leaves
• 1½ teaspoons of ground cumin
• 1½ teaspoons of ground cinnamon
• 2 bay leaves
• 5 g of chopped parsley
• 2 pitted and diced Medjool dates (45 g)
• 1 tablespoon of tomato paste
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• ¼ teaspoon of baking soda
• Salt
• ground black pepper
• 150 g of feta cheese
• 1 teaspoon of caraway seeds
• 1½ teaspoons of finely grated lemon zest
• 5 g of flat-leaf parsley, chopped
• 75 ml of olive oil