Place rice, water and salt in a saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.

At the same time, add oil and onion to a medium saucepan and cook over medium heat for 5 minutes or until soft. 

Add ginger, garlic, coriander stalks and cumin and cook for another minute. 

Add chickpeas, carrots, dates, tomato paste and stock. Season with salt and pepper, cover and simmer gently for 25 minutes.

Divide rice and chickpea braise between bowls and top with feta and coriander leaves to serve.