Baked Feta and Greens With Lemony Yogurt

Substituted Ras Al Hanout instead of curry. Served with couscous instead of bread.

• Anonymous

• Seattle, WA

• 9/9/2022

This was good! Roasted the chickpeas in some olive oil & garlic powder but otherwise followed the recipe as is. The curry powder makes it. Will make again!

• Jess

• NH

• 5/30/2022

Delicious! Will make again and reduce the water as others recommend.

• Pepper

• NYC

• 5/20/2022

Quick, delicious and makes me truly wonder why I don't make more 'vegetarian' meals! So good!

• Sue

• Vancouver, BC Canada

• 4/27/2022

Delicious. I roast the chickpeas instead of sauteing. This works better if you start with dry beans. Used a flavored feta but thing I will do regular next time. While I love the yogurt, I don't think it's necessary for this dish.

• Deucinitup

• Maryland

• 2/27/2022

I make this all the time. I don't like burnt garlic so I substitute crushed garlic cloves (and more of them) for the chopped. This way the garlic infuses the olive oil for the chickpeas and end up delicious and soft. Also, seems fine to half the salt. And reduce the amount of water-- otherwise the chickpeas will get soggy. If you look at the picture, there's no greens water on the plate and that's a good thing!

• Nik B

• Portland, OR

• 1/10/2022

Made this for the second time last night, and it's gonna go into heavy rotation! It's really hearty and filling, and the flavor is sublime. Note that the quality of feta makes a difference here - the first time I used cheap supermarket stuff and it was ok, but the second time I used the real Bulgarian stuff and it was much better. Agree with others that 1 cup of water is definitely too much, I wash the greens in the sink and take them straight to the pan to wilt and there's probably almost enough additional water just from that, but ½ cup water is more than enough. The yogurt mixture is delicious, but we've not finished more than half of it and that's using a pretty heavy hand in the final dish. Also any hearty greens seem to work, we've used curly kale, purple kale, dino kale, and collards, all were delicious. The only changes we've made are to use lime instead of lemon juice(the sharper tang is even better) and ghee instead of olive oil(additional richness is even better).

• Duffuser

• Evansville, Indiana

• 10/1/2021

yum!

• Anonymous

• New Zealand

• 5/31/2021

A delicious, easy to cook meal that was surprisingly filling.

• Perth, Australia

• 2/12/2021

A delicious, easy to cook meal that was surprisingly filling.

• Perth, Australia

• 2/12/2021

Really wish these recipes had nutritional info listed.

• MiniGamer

• 2/9/2021

I loved this! The only slight change I made was reducing the water to half a cup, but otherwise I followed the instructions to a tee. Other review found it too salty, but I thought th seasoning was perfect (so did my husband). The recipe was super quick and this makes an easy weeknight dinner.

• myparisiansky

• Versailles, France

• 2/1/2021

I keep repeating this recipe with whatever greens I have on hand, kale, spinach, baby spinach, chard, and it always turns out great.

• Anonymous

• Sydney, Australia

• 1/21/2021

This dish was sooo good! I am vegan, so I substituted vegan feta and plain coconut yogurt. Other than mincing the garlic and using 3 bunches of lacinato kale, I wouldn't change anything. So flavorful! Will be adding this to my favorites.

• 1psd

• Silverdale, Washington

• 12/17/2020

DELICIOUS. So good... Definitely dial down the salt a little bit so the lemon and curry can play. New favorite.

• treehouselibrarian

• Princeton, NJ

• 11/20/2020