Kale, chickpea and feta bake

By Christine Cushing
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Kale, chickpea and feta bake

You don't have to sacrifice taste with this delicious 20 minute meal from Chef Christine Cushing! Plus it's vegetarian so everyone can enjoy these Mediterranean flavours.



  • 2 tablespoons olive oil (25 millilitres)
  • 1 large onion, sliced
  • 2 cloves garlic, chopped
  • ½ teaspoon ground coriander seed (2.5 millilitres)
  • ¼ teaspoon cumin seeds (2 millilitres)
  • Saffron, optional
  • 2 tablespoons barberries – available in spice of specialty stores or juice of ½ lemon
  • ¼ teaspoon sumac (1 millilitre)
  • 1 large bunch black kale, ribs removed and sliced
  • 1 small can chickpeas, drained and rinsed
  • Sea salt and freshly cracked black pepper to taste
  • 3 ounces Greek feta cheese, sliced into 2-inch squares (90 grams)
  • ½ cup plain Greek yogurt


  1. Preheat broiler. 
  2. In a large skillet, heat the olive oil with sliced onions and sauté on medium high heat until onions are golden and soft, about five minutes. Add the spices and garlic and continue to cook for a minute, just to soften.
  3. Add the black kale, chickpeas and season with salt and pepper.  Cover and steam for about five to seven minutes until green are wilted and tender. 
  4. Arrange pieces of feta on top of mixture and broil for two to three minutes until cheese is golden.
  5. Remove from oven and drizzle with Greek yogurt and serve immediately. 
  6. Serve with pita or warm bread, if desired.


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