Having just made Dakos (the wonderful Greek salad), using Dakos (the bread that has been dried until very hard), we turned to a recipe for baking Dakos (bread) with chickpeas and tomatoes, spices and feta. It is delicious, and it is just the day for turning the oven on.
The recipe is another one of Ottolenghi’s, but not from his books. It is published on the Ottolenghi website. It is a great way to use up a packet of Dakos crisp bread, and I know you will enjoy it. Cook the chickpeas the day before if you like (or use canned ones).
The dakos becomes quite soft as it is soaked in tomato juices and a marinade of red wine vinegar and oil. The contrast of the vinegar in the dacos with the tomatoes and chickpeas is absolutely divine. Cook the recipe using a table-friendly oven proof dish, so you can take it direct from oven to table. It is harder to plate, but not impossible.
Browse all of our Dakos recipes and our Greek dishes. Our Baked dishes are here. and all of our Ottolenghi dishes are here.. We have written about our experiences cooking through his book Plenty More. Or explore our Mid Summer recipes.
Baked Dakos with Spiced Chickpeas, Tomato and Feta
200g chickpeas, soaked overnight with 1 tsp bicarbonate of soda
150ml olive oil
0.75 tspn ground cinnamon
0.5 tspn ground turmeric
0.75 tspn sweet paprika
2 tspn ground cumin
0.75 tspn ground coriander
12 medium ripe, juicy tomatoes (approx 1.5 kg)
1 large red onion, finely diced
4 garlic cloves, crushed
400g dakos, Swedish krisprolls or Italian friselle, broken into 4 centimetre chunks
300g feta, broken into 3cm chunks
Greek oregano or basil leaves (fresh or dried)
a few parsley leaves for garnish
200ml olive oil
100ml red wine vinegar
sea salt and black pepper
Preheat the oven to 200C.
Drain and rinse the chickpeas and place in a large pan with plenty of water, on a high heat. Bring to the boil, reduce to a gentle simmer and cook for about an hour, skimming the surface once or twice, until the chickpeas are completely soft. Drain and set aside to cool.
Add 60ml (3 Tblspn) of oil to a medium sauté pan and place on a medium-low heat. Add the chickpeas, spices and salt. Cook for 10 minutes, stirring and lightly crushing the chickpeas as you go, until they are soft and nicely coated in the spices and oil. Set aside.
Grate 4 of the tomatoes and discard the skins, or coarsely puree them (I use my electric spice grinder). Chop the remaining tomatoes into 1 cm dice. Place both in a bowl along with the onion, garlic, 45 ml (2.5 Tblspn) of oil, salt and a good grind of black pepper. Set aside.
To make the marinade, mix together the olive oil and vinegar with a little salt. Spread the dakos out onto a baking tray or dish large enough to hold them in a single layer but so that they are sitting snugly, 30 by 40 centimetres. Drizzle the marinade all over and spoon the tomato mix on top, followed by the spiced chickpeas. Dot on the chunks of feta, slightly pressing them between the bread. Scatter over the oregano or basil and drizzle with the remaining 45ml (2.5 Tblspn) of oil. Place in the oven and bake for 25 mins, until the feta is starting to brown. Garnish with parsley leaves and serve.
recipe notes and alternatives
Cook the recipe using a table-friendly oven proof dish, so you can take it direct from oven to table.
This recipe makes enough to feed an army. We found that a quarter of the recipe fed 2 hungry people for lunch with a small green salad, and four of us as a side dish.