This is a Turkish-style vegetarian dish which is like a thick stew and is filling and delicious.
Ingredients
| 4 Tbsp | Extra virgin olive oil |
| 2 | Onions, finely chopped |
| 3 | Garlic cloves, finely chopped |
| 1 Tbsp | Cumin seeds, toasted |
| 1 pinch | Chilli flakes |
| ½ tsp | Ground turmeric |
| 600 g | Small potatoes, well-scrubbed, larger ones halved, boiled in salted water until tender but not collapsing, well-drained (Main) |
| 400 g | Chickpeas, canned, well-drained (Main) |
| 400 g | Chopped tomatoes, canned, well-drained |
| 1 cup | Frozen peas, thawed |
| 200 g | Feta, crumbled (Main) |
| ½ tsp | Dried mint, or a small handful of fresh mint leaves |
| 1 packet | Pita bread, choose small ones, warmed for serving |
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Directions
- Heat the oil in a deep frying pan over moderate heat. Add the onions, garlic, cumin seeds and chilli flakes and fry gently without browning for 10 minutes or until the onion is soft.
- Add the turmeric, potatoes, chickpeas and tomatoes and mix gently but well. Bring to the boil, cover and simmer 10 minutes or until thick.
- Add the peas, mix and simmer 3 minutes.
- Taste and season with salt and freshly ground black pepper. Place in a warm serving dish, sprinkle the feta and mint on top and serve with warm pita bread.
