Baked Feta with Chickpeas
A flavorful Mediterranean dish featuring baked feta cheese with spicy harissa chickpeas and cherry tomatoes, perfect as a vegetarian main or a hearty side.
Equipment
- 1 oven-proof pan
- 1 oven
Ingredients
- 7 oz feta cheese sliced into 3-4 blocks
- 3 garlic cloves minced
- 14 oz canned chickpeas drained and rinsed
- 14 oz canned chopped tomatoes
- 1 tablespoon harissa paste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- 1 lemon juice only
Instructions
- Preheat the oven to 395°F.
- In an oven-proof pan, combine chopped tomatoes, minced garlic, chickpeas, harissa paste, olive oil, oregano, smoked paprika, salt, and pepper. Stir well to combine.
- Nestle the feta blocks into the chickpea and tomato mixture. Drizzle a little extra olive oil on top.
- Bake in the oven for 25 to 30 minutes until the feta is soft and warmed through.
- Remove from the oven and top with fresh basil or parsley, red pepper flakes, and a squeeze of lemon juice.
- Serve with pitta or crusty bread for dipping or with your favorite sides.
Notes
- Mix the baked feta with the chickpea sauce for a creamy, spicy pasta sauce.
- Add a splash of water if sauce looks dry before baking to prevent burning.
- Store leftovers in an airtight container for 3-4 days; reheat in microwave or oven.