This recipe is inspired by the one I read on Joy The Baker’s beautiful blog last autumn. Hers involves capers, but as I’m not a fan, I opted for sun-dried tomatoes and extra feta instead. This would serve four for lunch (or two if you’re hungry) with crusty bread and a side salad.
- 1 tin of chickpeas
- 3 tbsp olive oil
- 60g feta (half a pack)
- 5 sprigs of thyme
- 1/2 a lemon
- 1/2 a red onion
- 1 clove of garlic
- 40g sun-dried tomatoes
- 1/2 tsp chilli flakes
- Salt and pepper
- 1/2 tsp smoked paprika and bread for serving
Heat the oven to 200ºC.
Dice your onion and chop the garlic, sauté it in about a third of your oil for about five minutes until it softens and goes translucent.
Take off the heat and transfer into a small roasting tin or oven-proof dish. Drain and rinse your chickpeas and add these to the onion. drizzle over the remaining olive oil. Take the leaves off a couple of sprigs of thyme and scatter over the dish; put the other sprigs on the top.
Use a spatula to mix it all together and get everything covered with oil. Slice your lemon into thin slices and place on top. Cover tightly in foil and bake for 30 minutes.
Whilst it is roasting, slice your chorizo into thin semi-circular slices and if tear up your sun-dried tomatoes if they are large.
Once the first cooking is done, remove it from the oven and scatter the tomatoes and chorizo across it. Mix through and then crumble the feta over the top. Return to the oven and roast for a further 15 minutes.
Serve with large chunks of crusty bread.