Chickpea Recipes, Stews + Bean Bowls -
Chickpea + Feta Bake
Servings
4
Author:
Flourist
Ingredients
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80ml olive oil
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1 large red onion, chopped into 1 inch pieces
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2-3 garlic cloves, crushed
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1-2 tbsp chili paste
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1.5 tsp ground cumin
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1 tsp smoked paprika
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1 tsp ground coriander
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1 red bell pepper, seeded and cut into 1 inch pieces
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2 medium green courgette, cut into 1 inch pieces
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1 tbsp salt
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1 tbsp dried parsley
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1 x 700g jar strained tomatoes or passata
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85g baby spinach
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2 tbsp honey
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200g feta, sliced into rectangular slabs
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Fresh basil or parsley for garnish
Directions
Heat the olive oil in a large cast iron pan over medium heat. Add the onion and optional garlic and cook, stirring, for 3 minutes or until softened. Add the chili paste, cumin, paprika and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the courgette, red pepper, salt and dried parsley and cook, stirring for 5-7 minutes until the veggies are starting to get tender.
Add the passata and Chickpeas and bring to a simmer. Reduce heat to low. Cook, slightly covered, stirring occasionally, for 20-25 minutes. Add the spinach and cook for 2-3 minutes, until just wilted but still bright green. Stir in 2 tbsp honey at the end. Preheat the oven to 400 degrees while the chickpea mixture cooks.
Remove the mixture from heat. Top with feta slices and freshly ground black pepper. Bake uncovered for 10 minutes. Set aside for 5-10 minutes to cool slightly. Sprinkle with fresh basil or parsley, and drizzle with olive oil. Serve hot with or without flatbreads or cooked grain.
We've de-Americanised this recipe from the Flourist.com for you + made it more Bold Bean Co friendly. The original for the recipe is here
