Baked Feta Chickpeas with Cherry Tomatoes
Chickpeas and cherry tomatoes roasted around a feta block, then stirred into a creamy tomato and feta sauce.
Equipment
- 1 Shallow baking dish approximately 25 × 20 cm
Ingredients
- 480 g cooked chickpeas rinsed and drained
- 400 g cherry tomatoes washed and dried
- 200 g feta one block
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 tablespoons water only if the dish becomes dry
Instructions
- Heat the oven to 200°C (400°F). Rinse and drain the cooked chickpeas. Wash and dry the tomatoes, mince the garlic and measure the seasonings. Choose a shallow baking dish approximately 25 × 20 cm.
- Place the feta block in the center of the dish. Arrange chickpeas and cherry tomatoes around it. Drizzle with olive oil and scatter over garlic, oregano and black pepper, gently mixing the surrounding chickpeas and tomatoes.
- Roast for 25–30 minutes until the tomatoes are softened and bursting and the feta is soft with lightly colored edges. If the chickpeas look dry before the tomatoes release juices, carefully add the measured water around the edges.
- Break the softened feta into the tomato juices with a spoon and gently stir through the chickpeas. Taste a cooled spoonful before adding any salt, because feta is salty. Serve warm.
Notes
Use fully cooked chickpeas and a feta block. Contains milk. Check feta rennet if serving vegetarians. Avoid a very large dish, which encourages drying.
Cool and refrigerate promptly in shallow containers at 40°F (4°C) or below. Use within 3–4 days; reheat throughout to 165°F (74°C). Images are generated illustrations; no personal kitchen test is claimed.