# What you'll need:
→ Fresh & Pantry
01 - 7 oz block feta cheese
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 14 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 3 tbsp extra virgin olive oil
06 - 1 tsp dried oregano
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - Salt and black pepper, to taste
→ For Serving
09 - 10.5 oz dried pasta (penne, fusilli, or spaghetti) or 9 oz uncooked rice
10 - Fresh basil or parsley, chopped, for garnish
11 - Lemon wedges (optional)
# Method:
01 - Set the oven to 400°F (200°C) to warm up for baking.
02 - In a large baking dish, mix cherry tomatoes, chickpeas, minced garlic, and olive oil. Season with oregano, red pepper flakes if using, salt, and black pepper. Toss until evenly coated.
03 - Place the block of feta in the center of the baking dish nestled among the tomatoes and chickpeas; drizzle additional olive oil over the feta.
04 - Bake for 30 minutes until tomatoes burst and feta softens and takes on a golden hue.
05 - While baking, cook pasta or rice according to package directions; drain and set aside.
06 - Remove baking dish from oven and gently mash feta with a fork. Stir feta into tomatoes and chickpeas to form a creamy sauce.
07 - Spoon the baked feta and chickpea sauce over pasta or rice. Garnish with fresh basil or parsley and squeeze lemon wedges as desired.
