Chickpeas in Tomato Sauce With Feta and Wine79 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 45 min
“An easy one skillet meal. Great alone, as a side, or added to salad greens.” - by JEN
Original recipe yields 4 servings
- Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
- Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
- Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.
Amount Per Serving (4 total)
- 260 cal
- 11.4 g
- 24.7 g
Based on a 2,000 calorie diet
Reviews (79)Rate This Recipe
"This recipe was very easy and quite good. I used red wine instead of white because that's what I had. And I supplemented the feta with a bit of blue cheese, because I didn't have quite enough feta. ..." See more And it was all delicious! I think this dish would also be very good if you mashed the chickpeas slightly and used it as a filling for pita sandwiches (maybe with fresh sliced tomatoes, cucumber and ???)"
"This was cheap and easy to make. We served it on pita bread with a side salad. Yummy!..." See more"
"As per my previous posting I'm back to tell you this freezes very well. I froze it in portions (for work) w/ (cannned, rinsed, drained) chickpeas that had been sauteed w/ olive oil, onion & garlic, & ..." See morewith brown rice portions (cooked in orange juice). As always, I let all components come to room temp, then chilled overnight in the fridge b/f freezing. When I re-heated at work the meal was only partially thawed but still turned out well. Of course if frozen/only part-thawed, microwave at Low for best results."
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