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Recipe

Baked Chickpeas with Tomatoes and Feta

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Prep Time 10 minutes
Cook Time 50 minutes
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Ingredients:  

  • 2 cups cherry tomatoes
  • 2 540 ml cans, chickpeas
  • 5 cloves garlic, sliced thin
  • 1/4 cups fresh oregano (1 tbs dried)
  • 1 tbsp honey
  • 2 strips of lemon peel
  • dash of red chilli flakes
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 8 oz feta cut into 4 thinner blocks
  • garnish with fresh oregano or basil

Instructions: 

  • Preheat the oven to 450°F.
  • In a baking dish, add the cherry tomatoes, chickpeas, garlic, virgin olive oil, salt, oregano, pepper, honey, and lemon peel. Mix well to evenly coat everything.
  • Roast for 25 minutes, until the tomatoes begin to burst and everything is hot and bubbling.
  • Remove the dish from the oven. Nestle the feta blocks among the tomatoes and chickpeas.
  • Return to the oven and bake for another 10–15 minutes, until the feta is warmed through and soft.
  • Place under the broiler for 2–4 minutes, watching closely, until the top is lightly browned.
  • Top with fresh oregano and hot honey, then serve with toast (or baguette).