Baked feta with tomatoes and chickpeas from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute

  • inflytur on March 27, 2026

    Well received at a potluck dinner. I added chopped red bell pepper and black olives.

  • anniecc on September 18, 2022

    My family really liked this. It’s easy and yummy. I used purple basil as the garnish which worked perfectly. Next time I might try it with cannellini beans.

  • snoozermoose on January 15, 2022

    I was skeptical given how simple this is, but it was really delicious! I served it with toasted Tuscan bread, and it was perfect for soaking up those garlicky tomato juices. I didn't have fresh herbs but sprinkled some dried oregano on top, and it worked just fine. We'll definitely make this again.

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