# Required Ingredients:
→ 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 8.8 oz uncooked rice
10 - Fresh basil or parsley, chopped, for garnish
11 - Lemon wedges (optional)
# Preparation Steps:
01 - Preheat the oven to 400°F.
02 - In a large baking dish, mix cherry tomatoes, chickpeas, garlic, and olive oil. Season with oregano, crushed red pepper flakes, salt, and black pepper; toss to coat evenly.
03 - Nestle the block of feta cheese in the center of the baking dish among the tomatoes and chickpeas; drizzle a bit of olive oil over the feta.
04 - Bake for 30 minutes until tomatoes burst and feta is golden and soft.
05 - While baking, cook pasta or rice according to package directions, then 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 form a creamy sauce.
07 - Spoon the baked feta chickpea mixture over the cooked pasta or rice. Garnish with fresh herbs and lemon wedges, if using.
