Baked Feta, Chickpea and Tomato Stew
When I was about fourteen, my younger brother and I decided to experiment cooking. We tried all sorts, some more and some less successfully. But one thing that ended up being our favourite go-to dish was baked feta. If you’ve not tried it yet. Well, what are you waiting for?!
I love cooking meat free dishes that are comforting, nutritious and versatile. That aren’t difficult to put together, feed lots and don’t break the bank. [We’re currently 7 around a table so big pots and multiplied ingredients it is] Throw in three toddlers who all have different favourites and only unite over pasta and tomato sauce and you have a little conundrum.
Apart from maybe cheese in tomato sauce? If you’ve never had baked feta … you are in for a treat. This dish is sooooo yummy, filling and full of amazing flavours. A must try! Scroll down for recipe. ––– Serves 6 adults Prep > 10 minutes Cooks 30 - 40 minutes Ingredients: – 2 tins chickpeas (drained - keep the liquid for some great vegan mayo or meringues) – 2 tins plum tomatoes – 2 tbsps tomato puree – 2 tsp ground cumin – 1/2 tsp chili flakes (optional) – 1/2 tsp cinnamon – 1tsp smoked paprika – 2tbsps runny honey – 150g cavolo nero, stems removed + chopped into bite size pieces – 1 onion, finely diced – 5 garlic cloves, minced – 2 blocks of feta, cut into large squares – Olive oil – S&P to season To serve: – Couscous Method: 01. Pre-heat the oven to 200˚C (top & bottom heat is best). 02. Add a splash of olive oil to a large skillet and sauté the onions over a medium heat for about five minutes, until they turn glassy. 03. Add the minced garlic, tomato puree and spices and fry for another 2 minutes, stirring to avoid burning. 04. Add the plum tomatoes and roughly chop up with a spoon. 05. Simmer for 20 - 25 minutes until the sauce thickens and has intensified in flavour. If you feel it’s getting too thick, add a splash of water. 06. Add the honey, chickpeas and season with salt and pepper. Give it a good stir and simmer for 5 more minutes. 07. Stir in the cavolo nero and top with the feta. Drizzle with a little olive oil and place on the top shelf of your oven. 08. Bake for 15 minutes or until the feta starts to brown. 09.Serve with steamed couscous.
















