Baked feta and chickpea parcel
This is such a simple and effective way to cook chickpeas in the oven. Wrapped in paper with a block of feta and plenty of olive oil, they sizzle and soak up the flavours of the thyme, lemon zest and chilli. Unwrap the parcel at the table, serving it as part of a mezze spread or as a simple dinner with some flatbreads and a sharply dressed green salad.
Ingredients
Metric
Imperial
- 200g of feta
- 1 tin of chickpeas, drained
- lemon zest, from 1 lemon
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp pul biber chilli flakes, or other mild chilli flakes
- 1 sprig of thyme
- 1 garlic clove, sliced
- Carapelli Extra Virgin Olive Oil
- salt
Method
Preheat the oven to 180°C/gas mark 4
Lay a sheet of foil onto a work surface, then lay two sheets of greaseproof paper in a cross shape on top. Add the feta and scatter the chickpeas on top of the cheese and around it
- 200g of feta
- 1 tin of chickpeas, drained
Scatter over the lemon zest and spices, thyme and garlic, and cover everything in a good glug of olive oil. Season the chickpeas with some salt - not too much since the feta is already very salty
- lemon zest, from 1 lemon
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp pul biber chilli flakes, or other mild chilli flakes
- 1 sprig of thyme
- 1 garlic clove, sliced
- Carapelli Extra Virgin Olive Oil
- salt
Wrap the foil up around the baking paper and seal the package tightly. Place the package onto a baking tray and transfer to the oven for 20-30 minutes, or until the feta is soft and everything is piping hot
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