Mediterranean Chickpea Bake

Ingredients · per serving

• 1 tsp Dried oregano
• 3 tbsp Fresh parsley
• 1 medium Red bell pepper
• to taste Black pepper
• ¼ tsp Chili flakes
• 4 cloves Garlic
• 60 g Kalamata olives
• 1 tbsp Fresh dill
• 3 tbsp Olive oil
• 2 small Flatbread
• 1 tsp Ground cumin
• 120 g Feta
• 1 tbsp Tomato purée
• 400 g Tinned chickpeas
• to taste Salt
• 80 g Baby spinach
• 400 g Tinned chopped tomatoes
• 1 tsp Smoked paprika
• 1 medium Onion

Instructions

1. Heat the oven to 200°C/180°C fan. Heat 2 tbsp olive oil in a wide oven-safe pan over medium heat. Add the diced onion, cook 5 minutes until soft.
2. Add the sliced bell pepper and cook 5 min more until softened.
3. Add the minced garlic, dried oregano, smoked paprika, ground cumin and chili flakes. Stir 30 seconds.
4. Stir in the tomato purée, cook 1 min. Add the tinned tomatoes and a splash of water. Simmer 5 minutes.
5. Drain and rinse the chickpeas. Fold into the sauce with the spinach (wilts in seconds in the hot sauce).
6. Smooth the top. Tear the feta into chunks and scatter over. Add the olives, dot with extra olive oil.
7. Bake 18-22 minutes until the feta is golden and the sauce bubbles at the edges. Rest 5 minutes, scatter fresh parsley and dill, drizzle with olive oil. Serve with warm flatbread or over couscous.

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