FETA AND TOMATO BRAISED CHICKPEAS

Steps:

• 2 tablespoons olive oil 10 plum tomatoes (about 2 1/2 pounds total), cored and diced 3 cloves garlic, minced 2 tablespoons coarsely chopped fresh oregano 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups) 1/2 teaspoon kosher salt Freshly ground black pepper 4 ounces feta cheese, crumbled (about 1 cup) Crusty bread, for serving
• INSTRUCTIONS Arrange a rack in the top third of the oven and heat to 350°F. Heat the oil in a large oven-safe skillet with a lid over medium heat until shimmering. Add the tomatoes and sauté until they start to break down and become saucy, 3 minutes. Add the garlic and sauté for 1 minute more. Stir in the chickpeas, oregano, salt, and a few grinds of black pepper. Cover and bake until the mixture is bubbling and the chickpeas have softened a bit, 15 to 20 minutes. Uncover, taste, and season with more salt and pepper as needed. Crumble the feta evenly over the chickpeas. Adjust the oven temperature to broil on high, place the pan uncovered about 6 inches under the broiler, and broil until the cheese melts, about 3 minutes. Serve in bowls with plenty of crusty bread for dipping.
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