Dinner

Baked Feta with Kale, Tomato Sauce, and Chickpeas Recipe

ByMaya Arden January 19, 2026January 19, 2026

Introduction

This baked feta dish combines creamy, tangy cheese with hearty kale, chickpeas, and a rich tomato sauce. It’s a comforting and flavorful meal that’s both easy to prepare and perfect for sharing with warm pita or baguette.

A black skillet filled with three rectangular white tofu pieces on top of a chunky stew made of orange chickpeas, dark green spinach leaves, and red tomato sauce, garnished with fresh green herbs. A white slotted spoon rests inside the skillet, partially submerged in the stew. To the left, there is a small wooden plate with three folded pieces of light tan flatbread next to a glass of yellow olive oil. Below the skillet, a small wooden dish holds two lemon wedges. On the right side, a white plate with a neatly folded cloth napkin and three vintage forks sits on a table with a white marbled texture underneath all the items. A small bowl of red chili flakes and some fresh herb leaves are also visible, creating a cozy and colorful meal setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil (more for drizzling)
1 teaspoon cumin seeds

1 bunch lacinato kale (stems removed and torn into bite-sized pieces)
2 cups tomato sauce (or Marinara Sauce)

1 1/2 cups cooked chickpeas (drained and rinsed)
1 tablespoon fresh lemon juice (plus wedges for serving)

1 12-ounce block of feta, cut into 1/2-inch planks
Freshly ground black pepper
Pinch of red pepper flakes

Warm pita or baguette (for serving)

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: Heat a 10 or 12-inch oven-safe skillet over medium heat and add the olive oil. Add the cumin seeds and let them sizzle gently for 1–2 minutes.

Step 3: Add the kale in batches, allowing each handful to shrink and wilt before adding the next.
Step 4: Once all the kale has wilted, stir in the tomato sauce, chickpeas, lemon juice, and 1/2 cup water. Let the mixture come to a simmer.
Step 5: Nestle the feta slices into the sauce and season with freshly ground black pepper.

Step 6: Slide the skillet into the oven and bake until the feta softens, about 15 minutes.
Step 7: Remove from the oven, drizzle with extra olive oil, sprinkle with red pepper flakes, and serve warm with pita and lemon wedges.

Tips & Variations

Use baby spinach instead of kale for a milder flavor and quicker cooking time.

For extra heat, add a pinch of smoked paprika or cayenne pepper along with the red pepper flakes.
Try swapping chickpeas for white beans or lentils for a different texture.
If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding feta and baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of water or tomato sauce before reheating can help maintain moisture.

How to Serve

A close-up of a black pan filled with a vibrant stew. The base layer is a rich red tomato sauce scattered with light beige chickpeas and dark green spinach leaves, mixed evenly throughout. On top, three long, rectangular white grilled cheese slices with light brown grill marks lie across the stew. Fresh bright green parsley leaves are spread over the cheese, adding a fresh contrast. A white slotted spoon rests inside the pan on the right side, partially submerged in the stew. The pan sits on a white marbled surface with a white cloth underneath, and a wooden plate with round beige flatbreads is visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Feta’s tangy, crumbly texture works best for this dish, but you can substitute halloumi or goat cheese for a similar effect. Keep in mind baking times may vary.