Baked Feta with Kale, Tomato Sauce, and Chickpeas Recipe
This Baked Feta recipe combines creamy, tangy feta cheese with vibrant kale, hearty chickpeas, and a rich tomato sauce, all baked to perfection for a comforting and flavorful dish. Served with warm pita or baguette, it’s a delicious Mediterranean-inspired meal perfect for a cozy dinner or sharing with friends.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Main 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
- Preheat the Oven: Preheat your oven to 350°F to prepare for baking the feta and sauce mixture.
- Sauté the Cumin and Kale: Heat a 10 or 12-inch oven-safe skillet over medium heat and add the olive oil. Sprinkle in the cumin seeds and let them gently sizzle for about 1 to 2 minutes to release their aroma. Add the kale in batches, allowing each handful to wilt before adding the next, until all the kale is softened.
- Add Sauce and Chickpeas: Pour in the tomato sauce, add the cooked chickpeas, fresh lemon juice, and 1/2 cup of water. Stir the mixture well and bring it to a gentle simmer on the stovetop.
- Add the Feta: Nestle the feta slices evenly into the simmering sauce. Sprinkle freshly ground black pepper over the top.
- Bake the Dish: Transfer the skillet into the preheated oven and bake for about 15 minutes, or until the feta softens and begins to warm through.
- Finish and Serve: Remove the skillet from the oven, drizzle with extra virgin olive oil, and sprinkle with a pinch of red pepper flakes. Serve immediately with warm pita or baguette and lemon wedges on the side for squeezing.
Notes
- Use an oven-safe skillet to avoid transferring the mixture to another dish before baking.
- If you prefer a spicier dish, increase the amount of red pepper flakes to taste.
- Warm the pita or baguette before serving to enhance the overall flavor and texture.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven or on the stovetop.
- You can substitute kale with other leafy greens like spinach or Swiss chard, but cooking times may vary.
Keywords: Baked feta, Mediterranean recipe, vegetarian, kale, chickpeas, tomato sauce, feta cheese, easy dinner, healthy meal
