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Stewy Chickpeas with Tomatoes
| 3/4 cup / 180 ml extra-virgin olive oil | Heat oil, cook garlic | Crumble feta, toss, season to taste |
| 6+ cloves garlic, peeled and smashed | ||
| 3 cans chickpeas, drained (about 4 cups cooked) | Add chickpeas & salt, cook 4–5 min | |
| 1 diced red onion | Add onion, cook 1 min | |
| 3 cans petite diced tomatoes | Add tomatoes, vinegar, capers, basil; simmer 1 min | |
| 2 tablespoons / 30 ml red wine vinegar | ||
| 1 bunch basil (about 1 cup leaves), roughly chopped | ||
| 1 tablespoon capers | ||
| 1/2 cup / 115 g feta | ||
| Flaky sea salt and freshly cracked pepper to taste |
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