Mediterranean Chickpea and Tomato Bake

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Heat 2 tbsp (30 ml) of the olive oil in a large skillet over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet, wooden spoon

3. Step 3

   Add the garlic, dried oregano, cumin, and paprika. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 2.0 gr Ground Cumin, 2.0 gr Paprika

   Cookware: large skillet, wooden spoon

4. Step 4

   Stir in the tomato paste and cook over medium heat until it darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the tomatoes, salt, and black pepper. Simmer over medium heat until the sauce thickens slightly.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 5.0 gr Salt, 800.0 gr Tomato

   Cookware: large skillet, wooden spoon

6. Step 6

   Put the chickpeas in the baking dish, pour over the tomato sauce, and stir until evenly combined.

   Ingredients used: 480.0 gr Chickpea

   Cookware: Large baking dish, large skillet, wooden spoon

7. Step 7

   Scatter the feta over the mixture and drizzle with the remaining 1 tbsp (15 ml) olive oil. Bake uncovered at 200°C until bubbling and browned around the edges.

   Timer: 25 min (fixed)

   Ingredients used: 120.0 gr Feta Cheese, 15.0 ml Olive Oil

   Cookware: Large baking dish, oven mitts

8. Step 8

   Let the bake stand briefly, then finish with the lemon juice and parsley before serving.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Lemon, 15.0 gr Parsley

   Cookware: Large baking dish