With a sprig of oregano from our patio herb garden, an extra nub of feta, and a sprinkle of intense cayenne, my limited supply of chickpeas became a simple yet satisfying dinner.
I added a squeeze of lemon to the beans and cayenne for a little extra tartness. You can toss the beans in a tablespoon of apple cider vinegar for the same effect, if your cupboard happens to be lean that day.
Spicy Chickpeas with Feta and Oregano
2 cups chickpeas, cooked
1 lemon, halved and seeded (or) 1 T apple cider vinegar
1 T olive oil
3 T feta, crumbled
1 T oregano, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1. Boil the beans, if necessary. A quick method for beans (two hours preparation time), is to bring the beans to a rolling boil for two minutes, let stand for an hour, and simmer for one hour. I like to add salt and a bay leaf to the beans at the 45 minute mark.
2. When your beans are ready, toss them with one squeezed lemon, or a tablespoon of apple cider vinegar, and the tablespoon of olive oil. Add the cayenne and toss again.
3. Divide into a serving bowl, or four individual side dishes, and spoon the crumbled feta evenly over each bowl.
4. Finely chop the oregano leaves and distribute evenly as well.
5. Add a pinch of sea or kosher salt, a twist of pepper, and serve.