Chickpeas in Tomato Sauce With Feta and Wine Recipe -
Chickpeas in Tomato Sauce With Feta and Wine Recipe
  • READY IN 45 mins

Chickpeas in Tomato Sauce With Feta and Wine

Recipe by  

"An easy one skillet meal. Great alone, as a side, or added to salad greens."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    45 mins


  1. Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
  2. Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
  3. Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2003

This recipe was very easy and quite good. I used red wine instead of white because that's what I had. And I supplemented the feta with a bit of blue cheese, because I didn't have quite enough feta. And it was all delicious! I think this dish would also be very good if you mashed the chickpeas slightly and used it as a filling for pita sandwiches (maybe with fresh sliced tomatoes, cucumber and ???)

Most Helpful Critical Review
Jun 23, 2005

This was not good at all. I'm a huge fan of feta cheese and garbanzo beans so it was very disappointing for me. Plus it just didn't look appetizing. Maybe if I had sprinkled the cheese afterwards, instead of letting it melt into the goo...

Feb 07, 2011

This was cheap and easy to make. We served it on pita bread with a side salad. Yummy!

Jan 20, 2007

As per my previous posting I'm back to tell you this freezes very well. I froze it in portions (for work) w/ (cannned, rinsed, drained) chickpeas that had been sauteed w/ olive oil, onion & garlic, & with brown rice portions (cooked in orange juice). As always, I let all components come to room temp, then chilled overnight in the fridge b/f freezing. When I re-heated at work the meal was only partially thawed but still turned out well. Of course if frozen/only part-thawed, microwave at Low for best results.

Feb 21, 2005

Love this recipe! Wouldn't change a thing. I served if over lemon rice and it was a perfect meal.

May 17, 2006

Wow, this is delicious! I followed the recipe except for not draining the tomatoes, then poured the whole lot over some chicken breasts and baked them for about 1/2 hour - really really good.

Jan 20, 2009

Excellent recipe! I followed the suggestions of others and 1)didn't drain the tomatoes 2)added a little extra garlic, plus some basil and rosemary 3)added the feta cheese upon serving the dish, rather than cooking it for 5 minutes 4) added spinach and mushrooms and 5) squeezed fresh lemon juice over the dish just before serving. Definitely making again!

Sep 15, 2008

Very yummy. Went great with grilled tuna. Wouldn't change a thing at all. Make sure you slowly cook the onions/garlic/oregano. It is definately a sweat, not a saute or you'll burn the oregano. Thanks much, this will be made again.


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  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 685 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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