Chickpeas in Tomato Sauce with Feta
Lacto-Ovo Vegetarian Recipes Vegetables Vegetable Dishes Gluten-Free Recipes Greek
I've been making this sauce every summer since 2013, and I haven't changed anything about it. Sometimes I just add 2 cloves for extra aroma... Yesterday I added another recipe to the collection of recipes using this sauce. It's the 13th one, for good luck. Since I love making mussels or shrimp saganaki with this sauce, yesterday I thought a vegetarian version would be interesting - quicker, and therefore suitable for cooking during the week.
Ingredients
1 can of chickpeas (400g; or 250g cooked chickpeas)
200g Greek-style tomato sauce
45g feta cheese
1 small onion (approx. 35g)
1 large bell pepper (or 1/2 light green kapia pepper)
2 tablespoons olive oil
salt, pepper, oregano
Servings: 2
How to prepare chickpeas in tomato sauce with feta
- Drain the chickpeas well (whether canned or home-cooked).
- Heat the oil in a wide pan (about 30cm) and add the drained chickpeas. Season generously with salt and freshly ground black pepper and fry just until slightly golden. Remove the chickpeas from the pan with a spatula.
- In the remaining oil, add the finely chopped onion and pepper. Sauté for a few minutes until softened.
- Add the tomato sauce and 50ml water, bring to a boil and cover the pan. Reduce heat to low and simmer for 5-10 minutes, just until the vegetables are cooked.
- Crumble the feta into the sauce, add 1/4 teaspoon oregano and stir gently. Add the chickpeas at the end and adjust salt to taste.
- Serve the chickpeas warm, with extra feta on top, sprinkled with a little oregano and drizzled with olive oil.
