Braised Chickpeas with Tomato, Spinach, and Feta Recipe | Yummly
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Braised Chickpeas with Tomato, Spinach, and Feta

YUMMLY(176)
Crystal M.: "Very good, but very high sodium content." Read More
10Ingredients
20Minutes
430Calories
Read Directions
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Description

Big chunks of salty feta cheese bake in a spinach-and-chickpea laced tomato sauce for the ultimate 20-minute Meatless Monday meal. Recipe and photo by Brittany Conerly.

Ingredients

US|METRIC
5 SERVINGS
  • 3 tablespoons extra virgin olive oil
  • 5 cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes
  • 5 ounces baby spinach
  • 24 ounces marinara sauce
  • 1 can whole peeled tomatoes (1 can is 14.5 oz.; roughly crushed)
  • 1 can chickpeas (1 can is 15 oz.; drained)
  • 1 teaspoon kosher salt
  • 1 lemon (zest and juice)
  • 8 ounces feta cheese (block, cut into large pieces)
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    Directions

    1. Heat the oven to 375 degrees Fahrenheit.
    2. In a skillet over medium-heat, add the olive oil and garlic cloves and cook for 1-2 minutes, making sure not to burn the garlic. Add in the red pepper flakes and spinach. Sauté until the spinach has wilted.
    3. Add in the marinara, Roma tomatoes, chickpeas, and kosher salt along with the zest and juice of the lemon. Cook for 5 minutes until a simmer is reached. Remove from heat and place the blocks of feta cheese into the sauce. Place skillet in preheated oven and cook for 8-10 minutes until the cheese has melted.
    4. Serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread.
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    NutritionView More

    430Calories
    Sodium76% DV1830mg
    Fat35% DV23g
    Protein29% DV15g
    Carbs15% DV46g
    Fiber36% DV9g
    Calories430Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol45mg15%
    Sodium1830mg76%
    Potassium810mg23%
    Protein15g29%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber9g36%
    Sugars14g28%
    Vitamin A80%
    Vitamin C50%
    Calcium35%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(176)

    Crystal M. 18 hours ago
    Very good, but very high sodium content.
    Josh Will 16 days ago
    Thought it was great. Easy to make.
    Debbie 18 days ago
    Great! Easy meal preparation, have now revisited for a second time. A favourite especially when the cupboard is bare.
    marilyn 20 days ago
    Good but I did drain chickpeas and tomatoes and left out that marinara. Also topped it with chicken.
    Clinton Lang 20 days ago
    tasty, but needs something to round it out. maybe zucchini?
    Nathaniel Vasquez a month ago
    i was surprised with the amount of flavor on this reciepe. I will definetly make again
    Barbie D. a month ago
    So good! I only had the marinara and trisciits on hand tonight and am still enjoying this dish!
    Zuliana Muma a month ago
    good 10/10 would eat again
    Noah Cooper 2 months ago
    Absolutely delicious, the lemon lends a lovely acidity and I would not have used any less. It is quite soupy and I regret not having bread on-hand.
    Cecilia Johnson 2 months ago
    Very tasty. I didn't think I would like the spinach but it melded very well. Would make again.
    Andrea Hess 2 months ago
    This is a good, quick vegetarian meal. My husband doesn't like chickpeas so I used tofu instead. I also added onion, mushrooms, 1 teaspoon oregano, 1/2 teaspoon rosemary, 1/4 teaspoon nutmeg, a bay leaf & a splash of red wine. I used mozzarella & parmesan cheese insstead of feta. It was a bit soupy so I served it over cauliflower rice. Will definitely make this again.
    Jessica Schmitt 2 months ago
    Super tasty! Glad I read reviews - I added mushrooms and used grape tomatoes instead of the canned whole tomatoes. Paired with a crisp sourdough.
    Jellisa Joseph 2 months ago
    delicious! after reading the reviews, i skipped the lemon and halved the salt. it does come out pretty soupy but a side of sourdough pulls it all together.
    Jamie Jones 2 months ago
    The feta is pretty salty so if I make it again I would probably reduce the salt by a little, but otherwise this was so good! I am a huge fan of tomato based recipes and this was very flavorful and delicious. I used a large can of tomatoes as well bc that is what I had and it stretched it a bit so that it was plenty for the whole family.
    Roni Payne 3 months ago
    It was a really good base for what I turned this into. I wanted something more hearty so added squash mushrooms onions and diced peppers to the sauté portion and added the remaining ingredients as directed. I drained the tomato’s and chickpeas prior to adding. And added a couple tablespoons of sugar to the sauce to offset the lemon. With a side of warm, buttered everything French bread it was great and filling!
    Libby Creagh 3 months ago
    This was not as tasty as I hoped. I will not be making it again
    Julia S 3 months ago
    Simple and very flavorful, and especially good with a slice of toasted sourdough.
    sue s. 3 months ago
    Quick and easy to make. I doubled the spinach and used a pint of grape tomatoes instead of the canned tomatoes. Will make again.
    Paul 3 months ago
    It was great and a nice alternative to the usual meals we have. I’d scale back on the lemon a bit but a good solid meal and a nice addition to our repitoire.
    Greenway 3 months ago
    I loved this easy, fresh & lemony dish. I will definitely be making again. Hearty & tasty but oh so quick & simple.
    Matt B 3 months ago
    Not my favorite. I followed the recipe as instructed but I took the notes in the comments about leaving out the lemon and going easy on the diced tomatoes. I just don't think the tomato/marinara helps the dish very much.
    Beck 4 months ago
    Delish, I didn’t add any marinara sauce as I didn’t have but I didn’t need the extra sauce.
    Foolox F. 4 months ago
    yum, easy didnt add salt and pepper or put it in the oven.
    L T 4 months ago
    Delicious, forgiving recipe! Substituted Great Northern White Beans - tasted yummy. Made 5 generous servings. Next time - I'll try with Chickpeas, and likely less salt (I think the feta was a bit on the salty side). Easy to make, fast and ohh so yummy. Definitely want to have bread to sop up any remaining sauce!
    Billy M. 4 months ago
    Almost everyone had seconds served over pasta. Even those who only had one bowl scraped it clean. Will be making again.
    Samantha Ritchie 4 months ago
    Amazing! Adding mozza balls to the recipe turned out great!
    Scott Gattey 4 months ago
    Really really liked. Would consider adding some basil at end.
    Liam Stapleton 4 months ago
    Delicious. Used flat breads/pitas to dip.
    Lindsey Hamilton 4 months ago
    amazing flavor but a little heavy on the lemon! Next time I’ll be using about half of the lemon juice
    wik 4 months ago
    with some veggies and pasta on the side tastes amazing

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