For the bean-chickpea stew, place beans and chickpeas in a colander, rinse thoroughly and drain. Peel potatoes and cut into cubes. Chop onion and garlic. Clean carrots and cut into slices. Cut feta into cubes or crumble. Chop herbs.
Heat sesame oil in a large enough pot and sauté potatoes, onion and garlic for a few minutes. Sauté peppers and cinnamon briefly and add tomatoes in pieces.
Add enough water to cover the potato cubes. Add bay leaves, salt and pepper and simmer covered over medium heat for 10 minutes. Add carrots and simmer for another 10 minutes. Then add chickpeas and beans and simmer again for 10 minutes.
Add water in between if necessary. At the end, most of the liquid should have boiled away. If the stew is too liquid, stir 2 tablespoons of cornstarch with a little water until smooth, add the mixture to the pot, stir and boil the stew again.
Season the stew with salt and pepper, arrange in deep plates or bowls and serve with crumbled feta and chopped herbs.
Preparation Tip:
If you want the bean-chickpea stew to be a little spicier, use hot paprika powder instead of sweet paprika.
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