Ingredients
Equipment
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Method
- Heat the oven to 400°F. Drain and rinse the chickpeas and pat them dry with a towel. Smash the garlic cloves with the side of a knife and peel them.
- In a 9 by 13 inch baking dish, toss the cherry tomatoes, chickpeas, garlic, 2 tbsp of the olive oil, oregano, red pepper flakes, and black pepper. Spread them out in an even layer.
- Push the vegetables aside to make a space in the center and set the block of feta there. Drizzle the remaining 1 tbsp of oil over the feta.
- Roast for 30 to 35 minutes, until the tomatoes have burst and wrinkled and the feta is soft with golden brown edges.
- When the dish has about 12 minutes left, bring a large pot of salted water to a boil and cook the chickpea pasta 1 minute less than the package says. Scoop out 0.5 cup of pasta water, then drain.
- Take the dish out of the oven. Use a fork to mash the feta, tomatoes, and garlic together into a chunky pink sauce, working in the oil from the bottom of the dish.
- Add the spinach on top of the hot sauce and stir until it wilts, about 1 minute. Add the drained pasta and lemon zest and toss until everything is coated, adding pasta water a splash at a time if it looks dry.
- Tear the basil over the top, taste, and serve warm straight from the dish.
Nutrition
Notes
Use block feta in brine, not crumbles, or the sauce will not turn creamy. There is no added salt in this recipe on purpose; the feta carries plenty. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.