Tomatoes and Feta With Chickpeas

loved! i used only one can of chickpeas and i think that was the correct ratio to tomatoes. used a combo of heirlooms and cherries. did the full amount of spices, half the feta. i think next time i will put the chickpeas in earlier because they could have been softer.

• Jess D.

• brooklyn

• 9/19/2023

做了这个宴会,这是休息out hit! Took the advice of some reviews and added more tomato, I agree the original recipe doesn’t include enough and without the tomato the dish would be too dry.

• Anonymous

• 9/2/2023

This is tasty!! I didn’t have the same issue of it being dry like other reviews. I used French feta, smaller, golf ball sized tomatoes cut in half. I didn’t broil but put in oven at 450 for last 10 minutes before adding olives and arugula. Love it.

• Lisa G

• Minneapolis, MN

• 8/31/2023

Delicious vegetarian meal! I used a shallow braising dish instead of a sheet pan and I think that’s the trick to help maintain the liquid and create a nice sauce. I didn’t have any problem with dryness because the tomatoes were more crowded together and soupy than they would’ve been on a sheet pan.

• Anonymous

• Pittsburgh

• 8/27/2023

This was delicious. I followed the recipe except used half halloumi and half feta. There were way too many beans though. I would use 3 pounds of tomatoes next time to balance out the beans and add more sauce to the dish because it is otherwise a full of dry ingredients. All together though the flavors are excellent, umami from the spices, sour from the vinegar, rich from the cheese and olives, fresh from the greens. Will definitely make again.

• Leggy

• San Diego

• 8/15/2023

Big hit even with some picky adult eaters who normally always want meat in the house. The chickpeas are more substantial than you think and you might not even need a grain to go with them. Don’t skimp on the vinegar or oil because it’s the teeniest but dry after baking. Big taste and very easy to make.

• Anonymous

• Philadelphia, PA

• 8/11/2023