This looked really comforting and delicious when it scrolled by recently, so I gave it a try.
Notes:
- I used Korean red pepper flakes instead of a fresh chili pepper because it's what I had on hand.
Verdict: We really liked it! (My partner actually asked to have the leftovers -- that's how you know he *really* likes something.) We have made it again since this first time and had it with pasta instead of chickpeas, which was also good. I will be keeping this recipe around for a good, quick vegetarian meal.
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RECIPE: Baked Feta with Tomatoes and Chickpeas (Smitten Kitchen)
