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David Tamarkin's Baked Feta with Chickpeas and Greens
MARK BITTMAN11Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (plus more for drizzling)
- 1 tsp. cumin seeds (optional)
- 2 bunches kale (about 8 ounces total, stems removed and leaves torn into bite-size pieces, washed, and shaken dry, there should be a little water still clinging to the leaves)
- 3 cups tomato sauce (Simple, click here for the recipe)
- 15 oz. chickpeas (rinsed and drained)
- 1 Tbsp. fresh lemon juice (plus additional wedges for serving)
- kosher salt
- 12 oz. feta (cut into ½-inch- thick slices)
- freshly ground black pepper
- pitas
- baguette
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