# What You 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 tablespoons extra virgin olive oil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon 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)
# Step-by-Step Directions:
01 - Set the oven temperature to 400°F.
02 - In a large baking dish, mix halved cherry tomatoes, chickpeas, minced garlic, and olive oil. Season with dried oregano, crushed red pepper flakes, salt, and black pepper. Toss well to coat all ingredients evenly.
03 - Place the block of feta cheese in the center of the baking dish, nestled among the tomatoes and chickpeas. Drizzle additional olive oil on top of the feta.
04 - Bake in the preheated oven for 30 minutes, until the tomatoes burst and the feta turns golden and soft.
05 - While baking, prepare pasta or rice according to package instructions. Drain and set aside.
06 - Remove the baking dish from the oven. Gently mash the baked feta with a fork and stir it into the tomatoes and chickpeas to create a creamy sauce.
07 - Spoon the baked feta and chickpea mixture over the cooked pasta or rice. Garnish with chopped basil or parsley and a squeeze of lemon if desired.
