Recipe: Feta and Tomato Braised Chickpeas

Name: Recipe: Feta and Tomato Braised Chickpeas
Ingredients: 2 tablespoons olive oil; 10 plum tomatoes (about 2 1/2 pounds total), cored and diced; 3 cloves garlic, minced; 2 tablespoons coarsely chopped fresh oregano; 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups); 1/2 teaspoon kosher salt; Freshly ground black pepper; 4 ounces feta cheese, crumbled (about 1 cup); Crusty bread, for serving

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Servings: 4

Author : Sheela Prakash

beans braising canned goods

Recipe: Feta and Tomato Braised Chickpeas

Ingredients

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2 tablespoons olive oil10 plum tomatoes (about 2 1/2 pounds total), cored and diced3 cloves garlic, minced2 tablespoons coarsely chopped fresh oregano2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups)1/2 teaspoon kosher saltFreshly ground black pepper4 ounces feta cheese, crumbled (about 1 cup)Crusty bread, for serving

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Instructions

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Step 1

Arrange a rack in the top third of the oven and heat to 350°F.

Step 2

Heat the oil in a large oven-safe skillet with a lid over medium heat until shimmering. Add the tomatoes and sauté until they start to break down and become saucy, 3 minutes. Add the garlic and sauté for 1 minute more.

Step 3

Stir in the chickpeas, oregano, salt, and a few grinds of black pepper. Cover and bake until the mixture is bubbling and the chickpeas have softened a bit, 15 to 20 minutes.

Step 4

Uncover, taste, and season with more salt and pepper as needed. Crumble the feta evenly over the chickpeas. Adjust the oven temperature to broil on high, place the pan uncovered about 6 inches under the broiler, and broil until the cheese melts, about 3 minutes. Serve in bowls with plenty of crusty bread for dipping.