Preheat your oven to 400°F.

That’s your “hardest step.”

Throw everything — except the feta — into your dish.

Toss it around. I just use my hands. Easier.

Now take that feta block and set it in the middle like a little cheese island.

No crumbling. Let it do its thing.

Bake for 25–30 minutes.

You’ll know it’s ready when your kitchen smells ridiculous — garlicky, creamy, a little tangy from the tomatoes.

Take it out. Let it chill for a minute. Then — stir.

That feta’s soft now. Mix it with the juices, the oil, the tomatoes.

Suddenly, you’ve got this thick, velvety sauce that clings to every chickpea.

That’s when you taste it and go, wait… why is this so good?

You can go fancy — put it over rice or pasta.

Or you can do what I do — eat it straight out of the pan like a feral little food gremlin.

It’s incredible on sourdough toast.

Cold leftovers? Even better.

Add an egg on top — perfect brunch.

I’ve even put it in wraps with lettuce once — yeah, okay, I was just using what was in the fridge again. Still slapped.