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🍽️ Oven Chickpeas with Feta and Tomatoes for Dipping

538 kcal · 30 min · 4 servings

Ingredients

• Chickpeas from the can 800 g
• Organic Lemons 1 pc.
• Garlic cloves 2 pc.
• Cumin 1 tsp.
• Cinnamon 1 tsp.
• Chili flakes 1 tsp.
• Olive oil 5 tbsp.
• Tomatoes, chopped 425 g
• Salt pinch
• Feta 200 g
• Arugula 100 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Place the chickpeas in a sieve and let the water drain off.
3. 3. Wash the lemon thoroughly.
4. 4. Grate the lemon zest finely.
5. 5. Cut the lemon in half and squeeze out the juice.
6. 6. Peel the garlic cloves.
7. 7. Slice the garlic into thin pieces.
8. 8. Take a medium-sized bowl.
9. 9. Add cumin, cinnamon, and chili flakes to the bowl.
10. 10. Add the drained chickpeas to the bowl.
11. 11. Add two tablespoons of olive oil.
12. 12. Add the lemon zest.
13. 13. Add the garlic slices.
14. 14. Mix everything well together.
15. 15. Add the tomatoes to the mixture.
16. 16. Season the mixture generously with salt.
17. 17. Spread the chickpea and tomato mixture onto a baking tray.
18. 18. Take the feta cheese.
19. 19. Crumble the feta with your hands over the mixture on the tray.
20. 20. Place the baking tray into the oven.
21. 21. Bake the mixture for about 20 minutes.
22. 22. Remove the tray when everything is lightly toasted.
23. 23. Add 100 milliliters of water.
24. 24. Add the remaining olive oil.
25. 25. Add the lemon juice.
26. 26. Taste the mixture and adjust the seasoning with the ingredients.
27. 27. Distribute the arugula over the mixture.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 538
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 52 g