A Mediterranean-inspired dish combining baked feta, chickpeas, and roasted tomatoes served over pasta or rice.
# 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 tablespoons extra virgin olive oil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon 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 - Set the oven to 400°F to prepare for baking.
02 - In a large baking dish, mix cherry tomatoes, chickpeas, minced garlic, and olive oil. Season with oregano, crushed red pepper flakes, salt, and black pepper, then toss to coat evenly.
03 - Place the feta block centrally amid the tomato and chickpea mixture. Drizzle additional olive oil atop the feta.
04 - Bake for 30 minutes until the tomatoes burst and the feta turns golden and soft.
05 - While baking, prepare pasta or rice according to package instructions. Drain and set aside once cooked.
06 - Remove from oven, gently mash the baked feta with a fork, and stir it into the tomatoes and chickpeas forming a creamy sauce.
07 - Spoon the feta chickpea mixture over the cooked pasta or rice. Garnish with chopped fresh basil or parsley and a lemon wedge if desired.
