Feta and Tomato Braised Chickpeas | 5-Ingredient Recipe:

Feta and Tomato Braised Chickpeas

Serves 4
2 tablespoons olive oil
10 plum tomatoes (about 2 1/2 pounds total), cored and diced
3 cloves garlic, minced
2 tablespoons coarsely chopped fresh oregano
2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups)
1/2 teaspoon kosher salt
Freshly ground black pepper
4 ounces feta cheese, crumbled (about 1 cup)
Crusty bread, for serving

Arrange a rack in the top third of the oven and heat to 350°F.

Heat the oil in a large oven-safe skillet with a lid over medium heat until shimmering. Add the tomatoes and sauté until they start to break down and become saucy, 3 minutes. Add the garlic and sauté for 1 minute more.

Stir in the chickpeas, oregano, salt, and a few grinds of black pepper. Cover and bake until the mixture is bubbling and the chickpeas have softened a bit, 15 to 20 minutes.

Uncover, taste, and season with more salt and pepper as needed. Crumble the feta evenly over the chickpeas. Adjust the oven temperature to broil on high, place the pan uncovered about 6 inches under the broiler, and broil until the cheese melts, about 3 minutes. Serve in bowls with plenty of crusty bread for dipping.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.boardboardboardboardboardboardboardboardboardboardboardboardboardboardboardboardboardboardboardboardboardboardboardboard