Quick Mediterranean Baked Feta with Chickpeas
Ingredients
- 1 bunch Swiss chard, stems and leaves divided
- 1 onion, cut into wedges
- 6 garlic cloves, cut into slices
- 2 tablespoons olive oil, divided
- 1/4 cup harissa paste (make your own or use Mina brand- adjust to taste)
- 1 tablespoon tomato paste
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup
- 1/2 teaspoon smoked paprika
- 3 cups chickpeas (or 2 15 ounce cans)
- 8 ounces feta, cut into large squares
- salt and black pepper to taste
Instructions
- 1
Preheat oven to 425° F.
- 2
Roughly chop the chard leaves and set them aside for later. Cut chard stems into 1-inch pieces place on a sheet pan (or in a large baking dish) with onions, and sliced garlic on a sheet pan. Drizzle with olive oil and a sprinkle of salt and pepper if desired. Bake for 10 minutes.
10 min - 3
In a bowl, stir together harissa paste, tomato paste, water, lemon juice, maple syrup, and smoked paprika. Add chickpeas and toss to combine.
- 4
Remove the sheet pan from the oven and add the chard leaves on top, drizzle with olive oil and sprinkle with salt and pepper. Add the chickpea mixture evenly over top of the chard. Nestle in the feta and coat it in sauce by flipping it over. Bake 15-20 minutes. You can broil for a few minutes, but watch carefully.
20 min - 5
Garnish with Aleppo pepper or red pepper flakes and fresh chopped parsley.
- 6
Serve over basmati rice or quinoa as a main dish, or place in a serving dish with pita bread, pita chips, or crusty bread as an appetizer (best warm).
Nutrition
Per serving (based on 4 servings)
