Roasted Tomatoes and Chickpeas with Feta

Ingredients

• 5 heirloom tomatoes, cut into large chunks
• Olive oil
• Salt & pepper
• 1 (540ml) can chickpeas, drained and rinsed
• 1 ½ teaspoons cumin
• 1 teaspoon smoked paprika
• 200g feta cheese
• 1 handful arugula
• ½ cup pitted green olives, roughly chopped
• 2 tablespoons chopped parsley
• 1 lemon, zested and juiced
• 4–6 slices sourdough bread
• 1 garlic clove
• Pepperoncini in oil, optional, for serving

Directions

1. Arrange your oven rack to the middle position and heat your oven to 425ºF.
2. Add the tomatoes to a large baking dish or braiser along with 3 tablespoons of oil and season with salt and pepper. Roast tomatoes for 30 minutes until jammy and cooked down.
3. Meanwhile, add the chickpeas to a large bowl along with 1 tablespoon of oil. Season with the cumin, smoked paprika, salt, and pepper and toss well to combine.
4. Remove the tomatoes from the oven and heat the broiler to high. Add the chickpeas to the tomatoes and crumble over the feta, leaving larger hunks. Return the dish to the oven and broil for 8 to 10 minutes until the chickpeas are a bit crisp and the feta is golden.
5. Remove the dish from the oven and add in the bread to toast on one side, keeping an eye on it so it doesn’t burn. Add the arugula to the dish along with the olives, parsley, lemon zest, and juice and stir to combine and set aside to wilt.
6. Slice the garlic in half and rub onto the hot toast. Drizzle the chickpeas and tomatoes with a little extra oil and serve with some pepperoncini on the side and the bread for scooping.