Andy’s Baked Chickpeas with Tomatoes and Feta

• actieve tijd: 10 minutes
• totale tijd: 1 hour

Ingrediënten

2 cups cherry tomatoes

2 540 ml cans, chickpeas

5 cloves garlic, sliced thin

1/4 cups fresh oregano (1 tbs dried)

1 tbsp honey

2 strips of lemon peel

dash of red chilli flakes

1/4 cup extra virgin olive oil

1 tsp salt

1 tsp pepper

8 oz feta cut into 4 thinner blocks

garnish with fresh oregano or basil

Instructies

Preheat the oven to 450°F.

In a baking dish, add the cherry tomatoes, chickpeas, garlic, virgin olive oil, salt, oregano, pepper, honey, and lemon peel. Mix well to evenly coat everything.

Roast for 25 minutes, until the tomatoes begin to burst and everything is hot and bubbling.

Remove the dish from the oven. Nestle the feta blocks among the tomatoes and chickpeas.

Return to the oven and bake for another 10–15 minutes, until the feta is warmed through and soft.

Place under the broiler for 2–4 minutes, watching closely, until the top is lightly browned.

Top with fresh oregano and hot honey, then serve with toast (or baguette).