Baked Feta, Chickpeas, and Tomato Pasta Recipe
Introduction
This baked feta chickpeas and tomatoes dish is a delightful combination of creamy, tangy feta with juicy roasted tomatoes and hearty chickpeas. It creates a simple yet flavorful sauce perfect for tossing with pasta or rice for a comforting meal.
Ingredients
- 7 oz feta cheese block
- 1 can (14 oz) chickpeas, drained and rinsed
- 14 oz cherry tomatoes, halved
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 10.5 oz dried pasta (penne, fusilli, or spaghetti) or 9 oz uncooked rice
- Fresh basil or parsley, chopped, for garnish
- Lemon wedges (optional)
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: In a large baking dish, combine the halved cherry tomatoes, drained chickpeas, minced garlic, and olive oil. Season with dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Toss well to coat all ingredients evenly.
- Step 3: Place the block of feta cheese in the center of the baking dish, nestling it among the tomato and chickpea mixture. Drizzle a small amount of olive oil over the feta.
- Step 4: Bake in the preheated oven for 30 minutes, until the tomatoes burst and the feta turns golden and soft.
- Step 5: While the mixture bakes, cook the pasta or rice according to package instructions. Drain and set aside when done.
- Step 6: Remove the baking dish from the oven. Use a fork to gently mash the baked feta and stir it into the warm tomatoes and chickpeas, creating a creamy sauce.
- Step 7: Spoon the baked feta and chickpea mixture over the cooked pasta or rice. Garnish with freshly chopped basil or parsley and a squeeze of lemon juice if desired. Serve immediately.
Tips & Variations
- For extra flavor, add a splash of white wine or a sprinkle of smoked paprika before baking.
- You can substitute canned white beans for chickpeas for a different texture.
- Try adding roasted vegetables like zucchini or bell peppers to the baking dish for more variety.
- Use gluten-free pasta or cauliflower rice to keep this dish gluten-free.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or olive oil to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of cherry tomatoes?
Yes, fresh tomatoes can be used but cherry tomatoes work best because they roast quickly and burst easily, helping create a creamy sauce.
Is this dish suitable for vegetarians?
Absolutely, this recipe is vegetarian-friendly. To make it vegan, substitute the feta with a plant-based cheese alternative.
Print
Baked Feta, Chickpeas, and Tomato Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and easy baked feta dish featuring chickpeas and cherry tomatoes roasted to perfection, creating a creamy sauce to toss with your favorite pasta or rice. This Mediterranean-inspired recipe is bursting with flavor, combining creamy feta, sweet tomatoes, and hearty chickpeas with aromatic garlic and herbs for a satisfying vegetarian meal.
Ingredients
Main Ingredients
- 7 oz feta cheese block
- 1 can (14 oz) chickpeas, drained and rinsed
- 14 oz cherry tomatoes, halved
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Carbohydrate Base
- 10.5 oz dried pasta (penne, fusilli, or spaghetti) or 9 oz uncooked rice
Garnish
- Fresh basil or parsley, chopped, for garnish
- Lemon wedges (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to get it ready for baking the feta and vegetable mixture.
- Prepare vegetable mixture: In a large baking dish, combine the halved cherry tomatoes, drained chickpeas, minced garlic, and extra virgin olive oil. Season everything with dried oregano, crushed red pepper flakes if using, salt, and black pepper. Toss well to ensure all ingredients are evenly coated with the seasoning and oil.
- Add feta cheese: Nestle the block of feta cheese right in the center of the baking dish among the tomato and chickpea mixture. Drizzle a little extra olive oil on top of the feta to help it bake to a golden softness.
- Bake ingredients: Place the baking dish in the preheated oven and bake for 30 minutes. During this time, the cherry tomatoes will burst and release their juices, and the feta will soften and develop a light golden color.
- Cook pasta or rice: While the feta and vegetables bake, cook your chosen pasta or rice according to the package instructions. Once cooked, drain the pasta or rice and set it aside, keeping warm.
- Combine feta sauce: Remove the baking dish from the oven. Using a fork, gently mash the soft baked feta and stir it thoroughly into the warm tomatoes and chickpeas. This will create a creamy, flavorful sauce perfect for tossing with your pasta or rice.
- Serve and garnish: Spoon the luscious baked feta and chickpea mixture over your cooked pasta or rice. Garnish generously with freshly chopped basil or parsley, and add a squeeze of lemon juice if desired for an extra bright flavor.
Notes
- You can opt for any short pasta like penne or fusilli, or even spaghetti according to your preference.
- For a spicier kick, increase the amount of crushed red pepper flakes or omit them entirely for mild heat.
- Leftovers can be refrigerated and reheated, although the texture of the feta sauce may change slightly.
- For a gluten-free option, serve with rice or gluten-free pasta.
- Lemon juice added at the end brightens the overall dish and balances richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked feta, chickpeas, cherry tomatoes, Mediterranean pasta sauce, vegetarian dinner, easy baked feta recipe, creamy feta sauce, one-dish pasta sauce
