6 carrots, peeled and cut diagonally into 2½" pieces
2 bay leaves
½ teaspoon freshly ground black pepper
1 cup Feta cheese crumbles
1 lemon, zest and juice
1 teaspoon chopped toasted caraway seeds
2 tablespoons chopped carrot tops, plus more for garnish
2 teaspoons kosher salt
Instructions
Place chickpeas and 1 teaspoon baking soda in a large bowl and cover with cold water; let stand at room temperature for at least 12 hours. Drain well.
Preheat oven to 350 degrees.
Combine the onion, garlic, ginger and serrano pepper in a food processor. Pulse until coarsely chopped. Add cilantro and pulse a few times until well combined.
Heat 2 tablespoons olive oil in a 6- to 8-quart heavy pot with a lid. Add onion mixture and cook, stirring occasionally, for 4 minutes. Add cumin, cinnamon, dates and tomato paste and cook, stirring constantly, for 1 minute.
Add chickpeas, carrots, bay leaves, black pepper, remaining ¼ teaspoon baking soda and 5 cups water. Bring to a boil, skimming off any scum that rises to the top. Cover and bake for 2 hours.
Meanwhile, in a small bowl, combine the Feta cheese, lemon zest, caraway seeds, carrot tops and remaining 3 tablespoons olive oil. Transfer to the refrigerator until ready to use.
Remove pot from the oven and stir in lemon juice and salt. Let stand for 10 minutes. Top with Feta cheese mixture and garnish with additional carrot tops.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/braised-chickpeas-with-carrots/