1. In a medium rondeau over medium-high flame, add 1 Tbsp corn oil and tomatoes; sear until golden brown but not mushy. Season with salt and pepper. Remove tomatoes from pan and reserve.
2. In the same pan over medium flame, add 2 Tbsp corn oil, onions, and celery. Cook until vegetables are fragrant, about 3 minutes. Add chickpeas and cook for an additional minute. Add garlic and cook for another 2 minutes.
3. Deglaze pan with white wine and reduce au sec, or until almost dry. Then add the vegetable demi and bring to a simmer. Reduce by one-quarter.
4. Remove pan from the flame and season with salt and pepper. Transfer to a large serving bowl and garnish with mint and feta cheese.