Baked Tomatoes and Chickpeas with Feta

Fast and friendly weeknight meals are on my radar these days. What I love about this dish is that it uses up a good amount of tomatoes. Our garden is being very generous in that department right now.

Don't have fresh tomatoes? You could easily substitute canned.

Add a chunk of crusty bread and you've got a tasty vegetarian dinner with enough leftovers for lunch.

Mangia! Mangia!
Andrea

Baked Tomatoes and Chickpeas with Feta
Inspired by this recipe from the Kitchn

2 tablespoons olive oil
2 to 3 pounds of tomatoes, any variety, diced
3 minced garlic gloves
2 teaspoons dried oregano (or use 2 tablespoons chopped fresh oregano)
3 cans chickpeas, drained and rinsed
Salt and pepper to taste
8 ounces crumbled Feta cheese

Preheat oven to 375 degrees. Heat the oil in a large, oven-safe
skillet. Add tomatoes and cook,
stirring, about 5 minutes. Add garlic and cook for 1 more minute.

Stir in chickpeas, oregano salt and pepper. Bring to a simmer. Cover and place in oven. Bake for 15 to 20 minutes, or until chickpeas have softened and sauce is thickened a bit. Remove cover and top with Feta cheese.

Let bake 5 minutes more, or until cheese melts. Ladle into bowls and serve with bread for dipping.