Baked feta with tomatoes and chickpeas

Ingredients

8-ounce (225-gram) block feta

1/2 cup (120 ml) olive oil

1 1/2 to 2 pints (3 to 4 cups) cherry tomatoes

4 garlic cloves, thinly sliced

1/2 a red chili pepper, thinly sliced

Salt

Freshly ground black pepper

2 (15-ounce) cans chickpeas, drained and rinsed

2 to 3 tablespoons fresh chopped herbs (parsley, cilantro, mint, dill, basil, or rosemary, or a mix)

Flatbread or toasted pita wedges (gluten-free, if needed), for serving

Directions

I didn't change anything from the original method, so head over to https://smittenkitchen.com/2021/02/baked-feta-with-tomatoes-and-chickpeas/ for the how to.