This is such a simple and effective way to cook chickpeas in the oven. Wrapped in paper with a block of feta and plenty of olive oil, they sizzle and soak up the flavors of the thyme, lemon zest and chili. Unwrap the parcel at the table, serving it as part of a mezze spread or as a simple dinner with some flatbreads and a sharply dressed green salad.
7-8oz oz block of Greek feta
1 can of chickpeas, drained
lemon zest, from 1 lemon
1 tsp ground (preferably roasted) cumin
1/2 tsp ground coriander
1 tsp pul biber chili flakes, or other mild chili flakes
1 sprig of thyme
1 garlic clove, sliced
extra virgin olive oil
salt
Preheat the oven to 350°F/gas mark 4
Lay a sheet of foil onto a work surface, then lay two sheets of greaseproof paper in a cross shape on top. Add the feta and scatter the chickpeas on top of the cheese and around it
Scatter over the lemon zest and spices, thyme and garlic, and cover everything in a good glug of olive oil. Season the chickpeas with some salt – not too much since the feta is already very salty
Wrap the foil up around the baking paper and seal the package tightly. Place the package onto a baking tray and transfer to the oven for 20-30 minutes, or until the feta is soft and everything is piping hot