Baked Feta with Kale, Chickpeas & Marinara
Warm, comforting, and packed with Mediterranean-inspired flavor — this Baked Feta with Kale, Chickpeas & Marinara is the kind of dish that nourishes both body and soul.
Protein-rich chickpeas, mineral-packed kale, and creamy feta come together in a savory marinara base, spiced with cumin and garlic for a cozy, flavorful twist. A drizzle of olive oil and a squeeze of lemon brighten every bite, while red pepper flakes add just the right hint of heat.
Enjoy this dish as a satisfying vegetarian entrée or pair it with crusty sourdough for a balanced, fiber-rich meal that supports blood sugar balance and hormone health. It’s simple enough for a weeknight dinner — yet elegant enough to serve to guests.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 5
Ingredients
- 2 tbsp Extra Virgin Olive Oil (divided)
- 1 tsp Cumin Seed
- 2 cups Kale Leaves (chopped)
- 2 cloves Garlic (minced)
- 2 cups Marinara Sauce
- 1 1/2 cups Chickpeas
- 1 tbsp Lemon Juice
- 12 ounces Feta Cheese (block, sliced into 1/2 inch wedges)
- 1/2 cup Water
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Black Pepper
- 3 tbsps Basil Leaves (chopped)
- 1 Lemon (cut into wedges for serving)
Instructions
- Preheat the oven to 375 F
- Heat a cast iron skillet or other oven-safe pan over medium heat. Add 1 tbsp olive oil.
- Add the cumin seeds, allowing them to cook for 1 minute while stirring frequently.
- Add the kale and garlic, cooking until it wilts and the garlic if fragrant.
- Add the marinara sauce, chickpeas, lemon juice, water, and red pepper flakes.
Bring the mixture to a simmer, allowing to cook for about five minutes. Then, nest the feta chunks into the sauce. - Transfer the pan into the oven. Bake for 20 minutes or until the sauce is bubbly and the feta is soft. Remove the pan from the oven and sprinkle with fresh basil before serving with lemon wedges.
