Baked Feta & Tomato Chickpeas

• porcje: 4 servings
• całkowity czas: 25 minutes

Składniki

2 (15-ounce) cans no-salt-added chickpeas, rinsed

3 cups multicolored cherry tomatoes (about 16 ounces)

1/4 cup extra-virgin olive oil

2 teaspoons fresh rosemary leaves

2 teaspoons red-wine vinegar

2 teaspoons garlic paste (from tube)

1/2 teaspoon ground pepper

1 (6-ounce) block feta cheese in brine, drained

1 tablespoon fresh basil leaves

2 (6-inch) whole-wheat pita rounds, split and warmed

Wskazówki

Position oven rack in top third; preheat to 425°F. Combine chickpeas, tomatoes, oil, rosemary, vinegar, garlic paste and pepper in a 9-by-13-inch baking dish; stir well. Nestle feta in the center of the mixture.

Bake until most of the tomatoes have split and the feta is very creamy, about 20 minutes. Tear basil leaves and sprinkle them over the mixture. If desired, stir the feta into the chickpea mixture until creamy. Serve with pita.

Wartości Odżywcze

• Kalorie: 620 kcal
• Tłuszcz Całkowity: 29 g
• Tłuszcz Nasycony: 9 g
• Tłuszcz Nienasycony: 18 g
• Tłuszcz Trans: 0 g
• Cholesterol: 38 mg
• Sód: 1092 mg
• Węglowodany Całkowite: 70 g
• Błonnik Pokarmowy: 13 g
• Cukry Całkowite: 12 g
• Białko: 24 g