Baked Feta with Chickpeas & Kale
- 2 Tbsp olive oil
- 1 tsp cumin
- 1 bunch kale
- 2 cups marinara
- 1.5 cups cooked chickpeas
- 1 Tbsp lemon juice
- 0.5 cup water
- 1 12-oz block feta
- some pepper
- 1 pinch red pepper flakes
- some pita or baguette
- some lemon wedges
- 1 10-inch skillet
Preheat oven to 350°F. Heat 10-inch skillet and add olive oil. Ad cumin and sizzle for 1 to 2 minutes.
Add kale, with stems removed and torn into pieces, in batches; letting each handful shrink and wilt before adding the next.
When the last of the kale has wilted, add marinara, cooked chickpeas, lemon juice, and 1/2 cup water. Stir to let come to a simmer.
Nestle the feta slices into the sauce and sprinkle with pepper. Bake until feta has softened, about 15 minutes.
Drizzle with olive oil and a pinch of red pepper flakes.
Serve warm with pita or baguette and lemon wedges.