Chickpea Stew with Feta Cheese

My mini cocette lets me cook dishes like stews and soupy dishes for lunch because it makes one serving.  For lunch today I made a quick spicy chickpea stew with feta cheese.

Chickpea Stew with Feta Cheese
Serves 1

1/4 Can Chickpeas
1/4 Can Tomatoes, diced
1 Spring Onion
1/2 Small Onion
1 Clove of Garlic
1/2 Ancho Pepper
1 Tbsp Adobo Sauce
Feta Cheese
1 tsp Dried herbs: rosemary, thyme, sage, oregano, basil
Olive Oil
2 tbsp broth

Saute olive oil and onion for 3-5 minutes until the onion is tender, add garlic and herbs and cook for a few minutes. Meanwhile, pour boiling water over ancho peppers. Let the ancho chile peppers soak for about ten minutes, and then chop up and throw in the pan with the garlic and onions. Add chickpeas, tomatoes, and some broth. Cook until reduced and throw in the pot. Add feta on top, and cook in the oven for 20 mins at 400. Before serving, sprinkle some chopped spring onion on top.


  1. Quote

    This looks delicious! I chickpeas and feta are a great combination, as well as great on their own. And I love the single serving recipe!

  2. Quote

    Yum! Can’t wait to try and love the idea of a meatless “stew.”

  3. Quote
    Kay-o said 09/03/2010, 02:16:

    where’d you find that little pot again, claire?

  4. Quote

    TJ Maxx!!!!

  5. Quote

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