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Sheet-Pan Feta, Garbanzos, and Tomatoes

Use sheep's milk feta if you can find it, because the higher fat content will hold up to roasting better.
Prep Time15 minutes
Cook Time30 minutes
Bean Cooking6 hours
Total Time6 hours 45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Inspired by New York Times, Slow Cooker
Servings: 4 servings
Calories: 693kcal

Ingredients

  • 0.65 lb dry chickpeas
  • 2 pints cherry tomatoes
  • 1 shallot thinly sliced
  • ¼ cup extra-virgin olive oil
  • 2 tbsp honey
  • 1 tsp gochugaru chile flakes or ½ teaspoon red-pepper flakes
  • 1 tsp salt
  • 12 oz feta sheep's milk preferred; sliced 1-inch-thick

Instructions

Beans

  • Make the 0.65 lb dry chickpeas very simply, using just bay leaf. This can be in the slow cooker or Instant Pot, or any method in between. Don't overcook as you don't want them to mush. Drain, salt them well, and shake dry.

Dinner Time!

  • Pre-heat the oven to 400ºF. On a baking sheet, gently mix together the prepared chickpeas, 2 pints cherry tomatoes, sliced 1 shallot, ¼ cup extra-virgin olive oil, 2 tbsp honey and 1 tsp gochugaru chile flakes. Season with 1 tsp salt then spread in an even layer.
  • Place the sliced 12 oz feta among the chickpeas. Roast undisturbed in the oven about 30 to 40 minutes, until the feta and tomatoes are soft and the chickpeas are golden brown.
  • If you are saving leftovers, reheat before eating to remove the rubbery texture that cooked/cooled feta can get. Re-roasting briefly is preferred, but the microwave works fine too.

Notes

Makes four servings.

Nutrition

Calories: 693kcal | Carbohydrates: 67g | Protein: 29g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 76mg | Sodium: 1604mg | Potassium: 1250mg | Fiber: 15g | Sugar: 23g | Vitamin A: 1714IU | Vitamin C: 57mg | Calcium: 528mg | Iron: 7mg