Baked feta with chickpeas and tomatoes

Baked feta with chickpeas and tomatoes

The only thing better than normal cheese is a baked cheese - especially when accompanied by this fresh and flavourful tomato and chickpea stew. This super easy veggie dish has Greek/Middle Eastern vibes that are just perfect for lazy summer lunches or dinners, with a green salad and crusty bread, or as part of a bbq. Just add a crisp glass of white wine (always)

Cooking time: 20 minutes, hands on time: 15 minutes

Serves 2


1 block feta

12 cherry toms

4 medium sized ripe tomatoes

2 cloves garlic

1 tin chickpeas

1 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

Zest and juice of ½ lemon

Olive oil, salt and freshly ground black pepper


  • Drizzle the cherry tomatoes and feta with a little olive oil and sea salt, roast in the oven until the tomatoes are lightly blistered and collapsing and the feta is softened and starting to brown at the edges – about 20 minutes

  • Blitz the medium tomatoes in a Magimix until broken down but still with some texture – or you can roughly chop them if you prefer more texture

  • Finely chop the garlic and cook with a pinch of salt in olive oil until softening but not browned, then add the blitzed tomatoes. Cook gently until the liquid has reduced by about two thirds

  • Add the drained chickpeas and cumin, coriander and dried oregano, cook gently for another few minutes until combined and most of the liquid has cooked out, then add lemon zest, juice and more salt and pepper to taste

  • Serve with the feta in the middle of the dish surrounded by chickpeas and roasted tomatoes.