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
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
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.