Roasted Sheetpan Chickpeas and Feta

This is a great vegetarian dinner that can be pulled together very quickly. It was taught to me by my sister in law, Julie who was inspired by New York Times Cooking. Find the best, softest, low salt Feta you can find - probably sold in a brine.

1 bunch broccoli babe

1 red pepper, stemmed, seeded and sliced

1 red onion, peeled and sliced

1 can chickpeas, rinsed and drained

1 pint grape tomatoes

6-8 cloves garlic, peeled

8 oz best Feta you can find, especially packaged in brine

1 lemon, sliced and seeded

Trader Joe’s Ajika spice (see note), or smoked paprika

dash crushed red pepper flakes

Preheat oven to 425F. Spread the broccoli rabe about a large sheet pan. Sprinkle on the garbanzo beans and scatter the peppers, onions, garlic and tomatoes all about the pan.

Slice the Feta into three thick slices and nestle them into the veggies. Layer the lemon slices on top and season will with salt, black pepper, Ajika (or paprika) and red pepper flakes, if desired. Drizzle a good amount of olive oil over everything.

Roast for about 30-45 minutes, until the veggies soften and brown up.

Serve with orzo if desired. Serves 4.

Cook's note: Ajika is a chili spice mix from the country of Georgia. Trader Joes make a nice mixture, but you should also be able to find it at international ethnic markets.

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