Feta Chickpea Skillet
The briny, fresh, salty imported Feta adds a light, creamy fresh pop of flavor to this Mediterranean dip. Serve with toasted bread.
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Cooking tools:
- Cast iron skillet
- Baking sheet
- Citrus press
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
- Spatula
- Mixing bowl
Ingredients
- 1/2 baguette (cut into 1/4-inch-thick slices)
- 3 tbsps olive oil
- 2 tbsps olive oil (plus more for garnish)
- 3 cloves garlic (thinly sliced)
- 1 bunch lacinato kale (stems removed, torn into bite-size pieces)
- 2 cups tomato sauce
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 lemon (juiced)
- Kosher salt
- freshly ground black pepper
- 1 12-ounce imported feta block, cut into 1/2-inch-thick planks
- Crushed red pepper flakes (for garnish)
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