Ancho Tomato Baked Feta - alive magazine

Ingredients

• 2 dried ancho chile peppers
• 2 cups (500 mL) no-salt-added marinara or tomato sauce
• 1 garlic, chopped
• 1 tsp (5 mL) dried Italian seasoning
• 2 tsp (10 mL) honey
• 14 oz (400 g) block feta, sliced in half
• 1 1/2 cups (350 mL) cooked or canned chickpeas
• 1/3 cup (80 mL) sliced black olives (optional)
• 1/3 cup (80 mL) chopped parsley
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) fresh lemon juice