CHICKPEAS IN TOMATO SAUCE WITH FETA AND WINE

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CHICKPEAS IN TOMATO SAUCE WITH FETA AND WINE

 

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 onion, chopped

2 cloves garlic, crushed and minced

2 tablespoons minced fresh oregano (or 1 tablespoon crumbled dried oregano)

6 tomatoes, peeled, seeded and chopped (or 2 1/2 cups canned chopped tomatoes,

drained)

1/2 cup dry white wine

2 cups cooked chickpeas, rinsed and drained

3/4 cup crumbled feta cheese

Salt and freshly ground black pepper

 

Heat oil in a nonstick skillet over medium-high heat. Add onion, garlic and

oregano. Reduce heat to medium-low; saute, stirring often, until the onion is

soft, about 7 minutes.

 

Add tomatoes; stir until bubbly. Add wine. Let mixture simmer, stirring

occasionally until it thickens into a sauce, about 15 minutes.

 

Stir in chickpeas and feta cheese. Continue stirring until cheese melts, about 4

minutes. Season to taste with salt and pepper.

 

Remove from heat; let sit for 10 minutes before serving.

 

Makes 4 servings