Baked Feta with Chickpeas

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Step 1

Preheat the oven to 350°F.

Step 2

Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oil's hot, add the cumin seeds (if you're using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.

Step 3

When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.)

Step 4

Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.