Baked Feta Chickpeas
Hey There! Let’s Make Baked Feta Chickpeas Like Real Home Cooks
So, funny thing—my first real attempt at baked feta chickpeas was after a neighbor brought some over and, to be honest, I nearly finished the whole dish by myself standing at the counter. (Don’t tell anyone, but it was supposed to be for the whole family… oops.) These days, it’s my go-to when things get hectic because…well, it’s just brain-dead simple and doesn’t require any fancy gadgets, unless you count my well-loved casserole dish. Also, have you ever noticed how feta just makes everything taste a bit fancier? Or is that just me over here, dreaming of Greek islands while the laundry piles up?
Why You’ll Love This (Or, Why My Family Demolishes It)
I make this when I just can’t face three separate pots—and, let’s be real, cleaning up is for another lifetime. My family goes crazy for this because it’s gooey and comforting but not, you know, heavy—plus it’s pretty good for you, too. The chickpeas soak up all the tomatoey, herby goodness, and oh, the feta turns all warm and creamy. Actually, once I tried using goat cheese—don’t! It was a bit…odd. This is the kind of meal you throw in the oven, pour yourself a glass of something, and let it do its thing. (Pssst, I sometimes double it because leftovers are almost better—if you have any left by morning.)
What You’ll Need (And What You Can Sub)
- 2 cans chickpeas (drained and rinsed—sometimes I use dried, soaked overnight, if I’m feeling responsible, but mostly canned, let’s be honest)
- 1 block feta cheese (about 200g) – Honestly, any feta works; my grandmother insisted on Dodoni, but my shop own-brand is fine
- 1 tin chopped tomatoes (400g or so; passata does in a pinch, but you lose a bit of chunkiness)
- 3 cloves garlic, finely chopped – I occasionally cheat and use garlic powder. Sorry, purists.
- 1 small red onion, sliced (or yellow onion, or even shallots, actually…)
- Olive oil – A good glug. I don’t measure, just give it a decent drizzle
- 1 tsp dried oregano (fresh if you have it, but dried is what I reach for 90% of the time)
- A handful of fresh parsley, chopped (optional, but brightens the whole thing up at the end)
- Salt & pepper, to taste
- Pinch of chili flakes (I like a kick, but totally optional)
Let’s Cook! (But Don’t Stress the Details)
1. Preheat your oven to 200°C/400°F. If you forget and start assembling everything first—happens to me—just pop it in cold. Takes a bit longer.
2. Chuck the rinsed chickpeas into a baking dish (I use ceramic, but pyrex or metal does the trick), tip in the chopped tomatoes, then scatter over your onion and garlic. Drizzle with more olive oil than seems strictly necessary—trust me.
3. Sprinkle in your oregano, a crack of black pepper, a generous pinch of salt, and chili flakes if using. Mix it all up with a spoon (or your hands if you’re feeling wild—just wash up after!)
4. Plop the whole feta block right in the middle, kind of nestling it. Give the cheese a quick drizzle of olive oil and a little extra oregano, because why not?
5. Slide it in the oven, uncovered, for 25-ish minutes; sometimes longer if you got distracted by an email and forgot to check. You want the feta golden at the edges, the sauce bubbling, and the kitchen smelling like a little Mediterranean taverna.
6. Pull it out, scatter the parsley (if using), and let it sit for five minutes, though I always burn my tongue because patience is not my strong suit.
7. Give the whole thing a gentle stir, breaking up the feta into the tomato-chickpea mix (this is where I sneak a bite…or two).
Notes: Things I’ve Learnt the Hard Way
- If the feta looks a bit rubbery on top, just stir it into the sauce—it’ll be fine!
- If you forgot to drain the chickpeas, it’ll just be saucier. I kind of like it that way now.
- Herbs: No parsley? A bit of mint or basil works, too, though it tastes different (in a surprising way).
Variations I’ve Tried (For Better and For Worse)
- Mediterranean vibes: Add chopped red pepper and kalamata olives. Tastes almost like a trip abroad. Almost.
- Greens: A couple of cups of baby spinach tossed in before baking. Nice way to tick the ‘ate my greens’ box.
- Sausage: I threw in some sliced chorizo once—wasn’t my favorite, but my partner hoovered it up.
- Just so you know, using mozzarella instead of feta… not a good idea. Melts weird, not the vibe.
What If I Don’t Have the Right Equipment?
No fancy pan? I’ve used a deep frying pan that’s oven-safe (just wrap the handle in foil if it’s plastic—not too close to the element, please!) An old cake tin will also work, as long as it’s not springform—ask me how I know…
Keeping Leftovers (Though Rarely Needed)
In theory, this keeps in the fridge up to 3 days in an airtight container. In my house, it rarely survives past breakfast. But if you do actually manage leftovers, I think the flavors deepen by the next day, especially cold over toast. Freezing is a bit iffy; I tried it once, the feta got a bit grainy, but edible if reheated gently.
How Do We Serve This? Here’s What We Do
We’re big on serving this right out of the dish, family-style, with crusty sourdough for dunking. Sometimes I top mine with a lemon squeeze, just to wake it up a bit. My cousin swears by adding a dollop of Greek yogurt alongside—who am I to argue? Oh, and if you’ve got a salad, that works too, but honestly, we barely remember greens at this point.
What I Wish I’d Known (Pro Tips Through Mistakes)
I once tried to rush the oven time by turning it up way too high—ended up with burnt feta and nearly set off the smoke alarm. Lesson: let it hang out, you can’t really overbake it but underbaking, the cheese stays, well, squeaky. Also, don’t skip the olive oil! I know it looks a lot but, actually, it’s what keeps everything silky.
You Asked: FAQ
- Can I use dried chickpeas instead of canned? Yep, but boil ’em first till tender. Otherwise, tooth-breaking. Don’t ask.
- How spicy is it? Not at all, unless you go heavy on chili. Sometimes I add extra if I’m in the mood for a kick—just depends on who’s eating.
- Can I prep it ahead? You totally can! Assemble, cover, fridge. Bake later. (It does get a bit saucier if it sits overnight—still lovely.)
- Is there a vegan option? I know folk who use vegan feta; it’s not exactly the same but gets close enough for a plant-based treat. Here’s one I tried recently that was halfway decent.
- Can I find good feta online? Try here if your shop is lacking—selection is ace.
- Do I need to stir it while it bakes? Nope, leave it alone—that’s half the joy. Once, I over-stirred and ended up with feta mush. Not my finest culinary moment…
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 block (7 oz) feta cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
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1Preheat your oven to 400°F (200°C).
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2In a medium baking dish, combine the chickpeas, cherry tomatoes, garlic, olive oil, oregano, red pepper flakes, salt, and black pepper. Mix well to coat everything evenly.
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3Nestle the block of feta cheese in the center of the chickpea and tomato mixture.
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4Drizzle a little extra olive oil over the feta, and bake for 30 minutes, until the feta is golden and the tomatoes are softened and bubbling.
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5Remove from oven, garnish with chopped fresh parsley, and serve warm with crusty bread or over cooked grains.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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