Baked Feta with Tomatoes and Chickpeas
Ingredients
- Feta: 225 g
- Olive oil: ½ c
- Cherry or grape tomatoes: 3-5 c
- Garlic: 4 cloves
- Kosher salt: ½ tsp
- Black pepper
- Chili pepper: ½ red
- Chickpeas: 2 425g cans
- Herbs (optional): 3 Tbsp
Cookware
- 9×13-inch or other 3-quart baking dish
Method
Heat oven to 200C.
Place feta in the middle of a 9×13-inch or other 3-quart baking dish.
- feta: 225 g
Pour olive oil over it and around the pan.
- olive oil: ½ cup
Add cherry or grape tomatoes to the olive oil. Sprinkle tomatoes with garlic, 1/2 teaspoon kosher salt, and a few grinds of black pepper and toss to coat with oil.
- cherry or grape tomatoes: 3-5 cups
- garlic: 4 cloves
- kosher salt: ½ tsp
- black pepper
Scatter chili pepper over feta.
- chili pepper: ½ red
Roast for , until tomatoes begin to release some juices.
Add chickpeas to tomatoes around the feta, plus more salt and pepper, stirring to coat them with the oil.
- chickpeas: 2 425g cans
Return pan to the oven and roast for another or until tomatoes are as juicy as you’d like them to be.
Transfer the dish to the broiler part of your oven, or crank the oven heat as high as it goes. Broil for about 5 to , until the tomatoes and feta take on a little color.
To serve/eat, you can stir the softened feta into the tomato-chickpea mixture or you can leave it intact in the center, spooning some with each serving of the chickpeas and tomatoes. Scatter with herbs (optional).
- herbs (optional): 3 Tbsp