Baked Feta with Chickpeas, Served with Warmed Pita

• 1 tbsp extra virgin olive oil
• 400 g tin chickpeas, drained
• 1 brown onion, diced
• 400 g tin tomatoes
• 1 zucchini, diced
• .25 bunch kale, shredded
• .25 cup coriander (cilantro), chopped
• 200 g Greek feta, cut into 1cm pieces
• 2 wholemeal pita pockets