Name: Baked Feta with Chickpeas & Kale
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil plus more for serving; 1 teaspoon whole cumin seeds; 1 bunch lacinato kale stems removed and leaves torn; 2 cups tomato sauce or marinara; 1 1/2 cups cooked chickpeas drained and rinsed; 1 tablespoon fresh lemon juice plus wedges for serving; 1 (12-ounce) block feta cut into 1/2-inch planks; freshly ground black pepper; pinch of red pepper flakes; fresh parsley for garnish; warm pita or baguette for serving

01

Overview

Prep5 min

Cook20 min

Total25 min

Servings4

DifficultyEasy

02

Ingredients

2 tablespoons extra-virgin olive oilplus more for serving1 teaspoon whole cumin seeds1 bunch lacinato kalestems removed and leaves torn2 cups tomato sauce or marinara1 1/2 cups cooked chickpeasdrained and rinsed1 tablespoon fresh lemon juiceplus wedges for serving1 (12-ounce) block fetacut into 1/2-inch planks freshly ground black pepper pinch of red pepper flakes fresh parsleyfor garnish warm pita or baguettefor serving

03

Equipment

10- or 12-inch oven-safe skillet

04

Method

01

Wilt the kale

Heat the oven to 350\u00b0F. Warm the olive oil in a 10- or 12-inch oven-safe skillet over medium heat. Add the cumin seeds and cook 1 to 2 minutes until fragrant, then add the kale in batches and cook until wilted.

02

Build the sauce

Stir in the tomato sauce, chickpeas, lemon juice, and 1/2 cup water. Bring to a simmer and nestle the feta planks into the sauce.

03

Bake and finish

Transfer the skillet to the oven and bake about 15 minutes, until the feta is soft and the sauce is hot. Finish with black pepper, red pepper flakes, parsley, a drizzle of olive oil, and lemon. Serve with warm pita or bread.

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Tips

NoteUse feta in brine if you can \u2014 it stays creamier in the oven than the pre-crumbled kind.

NoteCut the feta into thick planks, not cubes; planks soften while cubes vanish.

NoteWarm the pita properly. Cold pita against hot feta is a small tragedy.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate up to 3 days; reheat gently until hot.

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Frequently asked

Can I use spinach instead of kale?+

Yes \u2014 it wilts faster, so add it later and skip the batch-by-batch wilting.

Can I skip the chickpeas?+

You can, but they are what turns this from a dip into dinner.

Do I need an oven-safe skillet?+

Or transfer everything to a baking dish before the feta goes in \u2014 either works.

Baked Feta with Chickpeas & Kale

Overview

Ingredients

Equipment