Baked Feta Recipe (with chickpeas)
409kcal
Ingredients
- 200 g feta sliced into 3-4 blocks
- 3 garlic cloves minced
- 400 g tinned chickpeas drained and rinsed
- 400 g tinned chopped tomatoes
- 1 tablespoon harissa paste
- 2 tablespoon extra virgin olive oil
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- Salt and pepper
- Fresh basil or parsley to garnish
- 1 lemon
Method
- Preheat your oven to 200C | 395F.
- In an oven-proof pan, add the chopped tomatoes, garlic, chickpeas, spices, olive oil, and harissa paste. Stir everything together to combine.3 garlic cloves, 400 g tinned chopped tomatoes, 1 tablespoon harissa paste, 2 tablespoon extra virgin olive oil, 1 teaspoon oregano, 1 teaspoon smoked paprika, Salt and pepper, 400 g tinned chickpeas
- Place the feta blocks in the pan, nestling them into the chickpea harissa sauce. Drizzle with a little more olive oil.200 g feta
- Bake the chickpeas for 25 - 30 minutes.
- To finish, top the baked feta and chickpeas with the fresh herbs, a squeeze of lemon juice, and the red pepper flakes.Fresh basil or parsley to garnish, 1 lemon, 1 teaspoon red pepper flakes
- Serve with pitta bread or crusty bread for dipping, or load up a plate with your favorite side dishes!
Nutrition
Serving1gCalories409kcalCarbohydrates42gProtein18gFat21gSaturated Fat8gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol45mgSodium769mgPotassium703mgFiber11gSugar11gVitamin A888IUVitamin C26mgCalcium352mgIron5mg
Notes
If you like, you could mix up the baked feta with the harissa chickpea sauce - you'll get a lovely creamy, spicy sauce that's perfect for pasta dishes!
If your sauce is looking a little dry, add a splash of water before baking the feta chickpeas to avoid the tomatoes burning on the bottom of the pan.
To store, store in an airtight container for 3-4 days and reheat in the microwave or in the oven.