Baked Feta with Chickpeas & Kale Recipe

It’s Saturday…when you’ve got mates coming over for dinner however you don’t really feel like spending all day within the kitchen, I’ve received simply the factor for you.

This baked feta recipe comes from the ebook Prepare dinner90 by David Tamarkin, the editor and digital director of Epicurious. It’s a fantastic ebook that’s filled with accessible, easy-to-prepare dishes. Prepare dinner90 is actually a information that will help you get within the behavior of cooking by cooking for 90 days in a row. It isn’t a food plan plan or a cleanse or something like that. The thought is that in case you’re somebody who desires to prepare dinner extra, that is type of a bounce begin plan to get into the behavior.

I really like the message of this ebook, particularly this part from the intro: “While you COOK90, your days develop into more healthy as a result of cooking is an inherently wholesome conduct. Cooking turns into quicker, as a result of each day cooking is a cycle through which every meal naturally connects to the subsequent. And your meals merely will get higher, since you’re training cooking 3 times a day.”

For those who’re somebody that eats a little bit little bit of all the pieces, this plan can be a fantastic one to comply with (the recipes will not be all vegetarian). For everybody else (me included), there are a bunch of produce-forward recipes which might be enjoyable and quick to make, like this baked feta!

I used to be drawn to this recipe as a result of I’m an enormous fan of feta cheese. I additionally love chickpeas and kale, so I couldn’t resist making an attempt this out. This recipe has solely a handful of substances, and all of us liked it – even Jack, who mentioned, “what are these bizarre rectangles” earlier than digging in and devouring his plate. (After which going again for extra.)

For those who’re a fan of straightforward, comforting, and wholesome meals, give this recipe a attempt, and get extra inspiration to remain within the behavior of cooking from our recipe index!

Baked Feta with Chickpeas & Kale


  • 2 tablespoons extra-virgin olive oil, extra for drizzling
  • 1 teaspoon cumin seeds
  • 1 bunch lacinato kale, stems eliminated and torn into chew sized items
  • 2 cups tomato sauce (this recipe is within the ebook)
  • 1½ cups cooked chickpeas, drained and rinsed
  • 1 tablespoon recent lemon juice, plus wedges for serving
  • 1 (12-ounce) block of feta, minimize into ½-inch planks
  • freshly floor black pepper
  • pinch of pink pepper flakes
  • heat pita or baguette, for serving
  1. Preheat the oven to 350°F.
  2. Warmth a 10 or 12-inch oven-safe skillet over medium warmth and add the oil. Add the cumin seeds and allow them to sizzle gently for a minute or two. Add the kale in batches, letting every handful shrink and wilt earlier than including the subsequent.
  3. When the final of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Stir and let it come to a simmer.
  4. Nestle the feta slices into the sauce and sprinkle with freshly floor black pepper. Slide the skillet into the oven and bake till the feta has softened, about 15 minutes. Drizzle with olive oil and a pinch of pink pepper flakes and serve with heat pita and lemon wedges.

Word: the unique recipe known as for three cups tomato sauce, which I believed was too saucy, so I ended up utilizing 2 in my ultimate model.



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