Baked feta with chickpeas and tomato

35 min · 4 servings · 538 kcal

Nora Beckett · @norapreps

A whole block of feta baked until it slumps, then stirred through. It seasons the entire tray and there is nothing else to make.

Ingredients

• feta250 g
• chickpeas600 g
• tomato500 g
• spinach200 g
• greek yogurt200 g
• red onion120 g
• olive oil1.5 tbsp
• garlic4 pc
• oregano1 to taste
• chilli flakes1 to taste
• black pepper1 to taste

Instructions

1. Heat the oven to 200 °C. Tumble the drained chickpeas, halved tomatoes, onion and garlic into a dish with the oil and oregano.
2. Set the feta block in the middle and bake 25 minutes until the tomatoes burst and the cheese is soft.
3. Stir the feta through everything, crushing it into the tomato juices to make the sauce.
4. Fold the spinach in - the residual heat wilts it. Yogurt and chilli at the table. Keeps three days.

Per serving