Ingredients

300g dried chickpeas, soaked overnight in cold water with 1 tsp bicarbonate of soda

1 onion, peeled (150g) 6 garlic cloves, peeled 25g fresh ginger, peeled

1 large green chilli 4½ tbsp (15g) fresh coriander, chopped

2 tbsp olive oil

1½ tsp ground cumin 1½ tsp ground cinnamon

2 medjool dates skinned, pitted and chopped (40g)

1 tbsp tomato paste 4 carrots (500g) peeled and cut at an angle into large chunks

2 fresh bay leaves ¼ tsp bicarbonate of soda

Salt and black pepper 2 tbsp lemon juice 1½ tbsp (5g) parsley, chopped

For the feta

150g Greek feta, crumbled

1 tsp caraway seeds, toasted and roughly crushed

1½ tsp finely grated lemon zest

1½ tbsp (5g) parsley, chopped

75ml olive oil