Creamy baked feta, roasted chickpeas, and sweet tomatoes served atop pasta or rice with Mediterranean flavors.
# Components:
→ Fresh & Pantry
01 - 7 oz feta cheese block
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 14 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 3 tbsp extra virgin olive oil
06 - 1 tsp dried oregano
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - Salt and black pepper, to taste
→ For Serving
09 - 10.5 oz dried pasta (penne, fusilli, or spaghetti) or 9 oz uncooked rice
10 - Fresh basil or parsley, chopped, for garnish
11 - Lemon wedges (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - In a large baking dish, combine halved cherry tomatoes, drained chickpeas, minced garlic, and olive oil. Season with oregano, red pepper flakes (if using), salt, and black pepper. Toss thoroughly to coat all ingredients evenly.
03 - Place the block of feta cheese in the center of the baking dish, nestling it among the tomato and chickpea mixture. Drizzle a small amount of olive oil over the feta.
04 - Bake in the preheated oven for 30 minutes, until the tomatoes burst and the feta turns golden and soft.
05 - While baking, prepare the pasta or rice according to package directions. Drain and set aside.
06 - Remove the baking dish from the oven. Using a fork, gently mash the baked feta and stir it into the warmed tomatoes and chickpeas to form a creamy sauce.
07 - Spoon the baked feta and chickpea mixture over the cooked pasta or rice. Garnish with freshly chopped basil or parsley and a squeeze of lemon juice, if desired.
