Baked Feta Chickpeas Tomatoes (Ready-to-Print Version)
Creamy baked feta combines with roasted tomatoes and chickpeas for a hearty meal over pasta or rice.
# What You’ll Need:
→ Dairy
01 -
7 oz block feta cheese
→ Canned Goods
02 -
1 can (14 oz) chickpeas, drained and rinsed
→ Produce
03 -
14 oz cherry tomatoes, halved
04 -
2 cloves garlic, minced
05 -
Fresh basil or parsley, chopped, for garnish
06 -
Lemon wedges (optional)
→ Pantry
07 -
3 tbsp extra virgin olive oil
08 -
1 tsp dried oregano
09 -
1/2 tsp crushed red pepper flakes (optional)
10 -
Salt and black pepper, to taste
→ Grains
11 -
10.5 oz dried pasta (penne, fusilli, or spaghetti) or 9 oz uncooked rice
# Step-by-Step Guide:
01 -
Set oven to 400°F and allow it to preheat completely.
02 -
Combine halved cherry tomatoes, drained chickpeas, minced garlic, and olive oil in a large baking dish. Season with dried oregano, crushed red pepper flakes if using, salt, and black pepper; toss thoroughly to coat.
03 -
Place feta block in the center of the tomato and chickpea mixture. Drizzle additional olive oil over the cheese.
04 -
Bake uncovered for 30 minutes until tomatoes burst and feta softens with a golden top.
05 -
While baking, prepare pasta or rice according to package instructions; drain and keep warm.
06 -
Remove baking dish from oven and gently mash feta into the baked tomatoes and chickpeas, stirring to create a smooth, creamy sauce.
07 -
Spoon feta and chickpea sauce over pasta or rice. Garnish with fresh basil or parsley and a squeeze of lemon if desired.
# Handy Tips:
01 -
For best texture, use a sturdy baking dish to evenly roast the ingredients.