Can you believe it’s September already?
This summer went by so fast, and today the rain came. But listen to me, talking about the weather like a real Swede. Living in Greece, I am not allowed to complain about the weather. Today it’s raining. Tomorrow I’ll be at the beach. So instead of looking out the window with disappointment, I will take it as a hint that it’s time to fish the stew pot out of the cupboard and make some hearty comfort food.
This chickpea stew is one of my favorites.
- olive oil
- 1 large red onion, finely chopped
- 1 clove of garlic, minced
- 3 cups chickpeas (canned or soaked overnight)
- 2 medium sized carrots, peeled and cut into coins
- 2 (14 oz) cans of whole blanched tomatoes
- 1 cup white wine
- 2 bay leaves
- 2 tsp. good dried oregono
- 1 tsp. cumin seeds, crushed
- 2 tsp. coriander seeds, crushed
- 2 tsp ground paprika
- 1 tsp. salt
- 1 tsp. black pepper
- 2 cups water
- 7 oz. (200 g) feta cheese
- 5-7 oz (140-200 g.) cream cheese
- Add a splash of olive oil to a large stew pot over medium heat.
- Sauté the onion and garlic. When the onion is translucent, add the spices, chickpeas, and carrots keep cooking, while stirring for about a minute.
- Once fragrant, add the wine, tomatoes, and water. Bring to a boil, then cover the pot and lower the heat to a simmer. Cook for about half an hour, or until the liquid is reduced and thickened.
- Meanwhile, make the whipped feta topping.
- Add the feta cheese and the cream cheese to a food processor, and pulse until smooth.
- Serve the stew topped with a dollop of whipped feta, and some crusty bread on the side.