Written for one request, published for everyone
Hot Baked Chickpeas with Feta and Tomato
A small dish of chickpeas baked with cherry tomatoes and feta, scooped up with pan-toasted bread.
- Total
- 28 min
- Hands on
- 12 min
- Serves
- 2
- Method
- oven
- Cuisine
- Greek
Per serving · estimated
- Energy
- 450 kcal
- Protein
- 20 g
- Fat
- 21 g
- Carbs
- 44 g
Method
Step 1 of 10
Heat the oven to 200°C.
Step 2 of 10
Drain and rinse the chickpeas.
Tinned chickpeas
Step 3 of 10
Halve the cherry tomatoes.
Cherry tomatoes
Step 4 of 10
Mince the garlic.
Garlic
Step 5 of 10
Tip the chickpeas, tomatoes, garlic, oil and oregano into a small baking dish and crush about a third of the chickpeas with a fork.
- Tinned chickpeas
- Cherry tomatoes
- Garlic
Olive oil
Dried oregano
Step 6 of 10
Crumble the feta over the top and grind on black pepper.
Feta
Black pepper
Step 7 of 10
Bake for 18 minutes, until the tomatoes have burst and the feta is bubbling.
Step 8 of 10
Meanwhile, cut the bread into thick slices.
Sourdough bread
Step 9 of 10
Toast the bread in a dry pan over medium heat for 2 minutes per side.
- Sourdough bread
Step 10 of 10
Squeeze the lemon over the hot dish and serve with the toast for scooping.
Lemon
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.