Recipe: Feta and Tomato Braised Chickpeas

Sheela Prakash
Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
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updated May 1, 2019
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Tender chickpeas swimming in an oregano- and garlic-spiked tomato sauce and topped with plenty of melty feta cheese. Make enough for lunch too!

Serves4

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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.

(Image credit: Lauren Volo)

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.

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Feta and Tomato Braised Chickpeas

Tender chickpeas swimming in an oregano- and garlic-spiked tomato sauce and topped with plenty of melty feta cheese. Make enough for lunch too!

Serves 4

Nutritional Info

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

Instructions

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

  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.

  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.

  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.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Filed in:
beans
Braising
Canned Goods
Cheese
dinner
easy