Baked Feta Chickpeas
On a cutting board, using a sharp knife, cut feta lengthwise into 4 planks (about 3/4" thick). Nestle feta planks into tomato mixture; drizzle with oil.
Ingredients :
- 16 oz. cherry tomatoes, stemmed, washed
- 1 can chickpeas, drained, rinsed
- 4 garlic cloves, finely chopped
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3/4 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 1 block feta
- Fresh basil leaves and toasted bread, for serving
Directions :
- Arrange a rack in center of oven; preheat to 400°. In a 13" x 9" baking dish, toss tomatoes, chickpeas, garlic, oil, salt, and red pepper flakes; season with black pepper.
- Roast until tomatoes burst and start to release their juices, about 15 minutes.
- On a cutting board, using a sharp knife, cut feta lengthwise into 4 planks (about 3/4" thick). Nestle feta planks into tomato mixture; drizzle with oil.
- Continue to roast until feta is soft and tomatoes have burst and are saucy, 10 to 15 minutes more. Remove from oven and heat broiler.
- Broil, watching closely, until tomatoes and feta are blistered, 2 to 3 minutes more.
- Top with basil. Serve with toast alongside.
