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1 cup overnight soaked & boiled white chickpeas
2 tbsp olive oil
1/2 cubed zucchini
2 roughly chopped garlic cloves
2 cups cherry tomatoes
50 grams piece of feta cheese
1/2 tsp oregano
salt to taste
2 tbsp fresh basil, roughly chopped
1/4 tsp chilli flakes(optional)
1/2 chopped onion
Preheat the oven to 400 degrees F.
Pour the chickpeas into a baking dish & set aside.
In a saucepan, heat 1 Tbsp olive oil. Add the zucchini, onion & salt. Saute until vegetables are caramelized (approximately 10 minutes). Add garlic & cook for another minute until fragrant.
Remove from heat & drain any extra liquid from the zucchini mix in a strainer. Then transfer to the baking dish & mix with the chickpeas.
Place the feta cheese block on top of this mix & then surround it with cherry tomatoes, without covering the feta cheese.
Now drizzle the remaining oil over the top of everything and sprinkle with oregano & chilli flakes.
Bake for 30-40 minutes until tomatoes are bubbling & feta is lightly browned & soft.
Remove from the oven. Garnish with basil. Smash the feta cheese with a fork & mix it all.
Serve with garlic bread or steamed rice.