Instructions

• Preheat the oven to 350°F. Place a 10- or 12-inch oven-safe skillet over medium heat and add 2 tablespoons extra-virgin olive oil.
• Add 1 teaspoon cumin seeds and cook, stirring, until they sizzle and are fragrant, about 1–2 minutes.
• Add the lacinato kale in batches, letting each handful shrink and wilt before adding the next. Continue until all the kale is wilted, about 3–5 minutes total.
• Stir in 2 cups tomato sauce, 1 1/2 cups cooked chickpeas (drained and rinsed), and 1 tablespoon fresh lemon juice. Stir to combine and bring the mixture to a gentle simmer.
• Season the sauce with freshly ground black pepper to taste and stir once more.
• Nestle the 1 12-ounce block of feta, cut into 1/2-inch planks, into the sauce so the pieces are partially submerged and spaced evenly.
• Slide the skillet into the preheated oven and bake until the feta has softened, about 15 minutes.
• Remove the skillet from the oven, drizzle with additional olive oil (more for drizzling), and sprinkle a pinch of red pepper flakes and additional freshly ground black pepper if desired.
• Serve immediately with warm pita or baguette and lemon wedges.