Baked Feta with Tomatoes and Chickpeas

🥘 Ingredients

• feta 225 g
• olive oil ½ cup
• cherry or grape tomatoes 3-5 cups
• garlic 4 cloves
• kosher salt ½ tsp
• black pepper
• chili pepper ½ red
• chickpeas 2 425g cans
• herbs (optional) 3 Tbsp

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   Heat oven to 200C.
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   Place feta in the middle of a 9×13-inch or other 3-quart baking dish .
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   Pour olive oil over it and around the pan.
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   Add cherry or grape tomatoes to the olive oil. Sprinkle tomatoes with garlic , 1/2 teaspoon kosher salt , and a few grinds of black pepper and toss to coat with oil.
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   Scatter chili pepper over feta.
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   Roast for 15 minutes , until tomatoes begin to release some juices.
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   Add chickpeas to tomatoes around the feta, plus more salt and pepper, stirring to coat them with the oil.
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   Return pan to the oven and roast for another 10 minutes or until tomatoes are as juicy as you’d like them to be.
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    Transfer the dish to the broiler part of your oven, or crank the oven heat as high as it goes. Broil for about 5 to 8 minutes , until the tomatoes and feta take on a little color.
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    To serve/eat, you can stir the softened feta into the tomato-chickpea mixture or you can leave it intact in the center, spooning some with each serving of the chickpeas and tomatoes. Scatter with herbs (optional) .