With tender chickpeas swimming in an earthy oregano- and garlic-spiked tomato sauce and topped with plenty of melty feta cheese, you'll want plenty of good, crusty bread on hand for this comforting meatless main — it's one of those swipe-the-bowl-clean affairs.
Need more convincing to make this tonight? The recipe is only a notch more involved than cracking open a can of beans from the back of the pantry and calling it dinner.
A Ridiculously Fast, 5-Ingredient Dinner
You'll have hardly changed out of your work clothes by the time this meal is ready. Cook a couple cans of chickpeas in a quick oregano-spiked tomato sauce, crumble feta over the whole mess, slice up plenty of good bread, and dinner is served. You'll want leftovers of this dish since it makes for a pretty impressive desk lunch.
How about that? You just made your dinner and packed tomorrow's lunch in next to no time. Nice work.
Feta and Tomato Braised Chickpeas
plum tomatoes (about 2 1/2 pounds total), cored and diced
coarsely chopped fresh oregano
(15-ounce) cans chickpeas, drained and rinsed (about 3 cups)
Freshly ground black pepper
feta cheese, crumbled (about 1 cup)
Crusty bread, for serving
Arrange a rack in the top third of the oven and heat to 350°F.
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.
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.
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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.