Chickpea Stew with Feta and Rosemary - Untested

https://tahliadavies.substack.com/p/chickpea-stew-with-feta-and-rosemary

1 - This just screams slow cooker. This is what I will do with this to start.

1 cup of dried chickpeas (soaked overnight to rehydrate)

1 onion, diced

1 leek, cut in rounds

1 carrot, cut in large chunks

4-5 stems of parsley (retain leaves and slice finely for garnish)

2 - 3 sprigs of rosemary.

1 head of garlic (sliced in half)

1 + 4 cups of water

1 tbsp dried oregano

1/4 cup of olive oil

Lemon

Feta

Salt

Pepper

1. Soak dried chickpeas for at least eight hours or overnight.
2. Rinse well before use.
3. Preheat oven to 180c / 350f.
4. Sauté onion and leek with a pinch of salt until they start to soften, about 4 - 5 minutes. Deglaze with 1 cup of water.
5. Use a dutch oven or a deep heavy bottomed saucepan that can be transferred to the oven.
6. Put the onion and leek mix into the slow cooker and add carrot, rosemary and sliced garlic head and stir through.
7. Season with salt, pepper and dried oregano.
8. Add the remaining water, olive oil, parsley stems, and chickpeas.
9. Transfer into the oven and let cook for 2.5 - 3.5 hours.
10. Cook on high for 4 hours.
11. Serve topped with a big squeeze of lemon, fresh chopped parsley, olive oil, and feta.