David Tamarkin's Baked Feta with Chickpeas and Greens

I was dubious when food editor Chris Morocco said he wanted to develop a weeknight dinner recipe for Epicurious featuring thick slabs of feta as the main protein. Even when I saw it—an irresistible skillet full of chickpeas, greens, feta, and lemony yogurt—I shook my head and wrote it off as an appetizer at best. But  that recipe has become one of the most-loved on the site, and I’m  one of its devotees. Such a devotee that I riffed on it, cutting the yogurt and adding a jammy tomato sauce in its place.

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