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

Braised Chickpeas with Tomato, Spinach, and Feta

David White: "Great. I served it over crumbly biscuits. Kind of…" Read More


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.


  • 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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    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

    Sodium76% DV1830mg
    Fat35% DV23g
    Protein29% DV15g
    Carbs15% DV46g
    Fiber36% DV9g
    Calories430Calories from Fat210
    Total Fat23g35%
    Saturated Fat9g45%
    Trans Fat
    Calories from Fat210
    Total Carbohydrate46g15%
    Dietary Fiber9g36%
    Vitamin A80%
    Vitamin C50%

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


    David White 2 days ago
    Great. I served it over crumbly biscuits. Kind of went aggressive with the lemon zest and I was not sorry.
    Joanne Lawrence 3 days ago
    My husband, who tends to raise an eyebrow when I make vegetarian recipes (understandable if you've seen some of my failed plant-based experiments) LOVED this. Both he and his 11-year-old son gave this rave reviews and I will absolutely make it again. My only changes were using slightly spicy canned tomatoes with peppers, using kale instead of spinach because it's what I had on hand, and using shredded feta from a bag instead of cubed.
    Renlise 4 days ago
    delicious, didn't used feta but it came good
    Daniela Coll 14 days ago
    Absolutely delicious! All the ingredients came together perfectly
    Lorraine Pelot 14 days ago
    Very yummy dish. I added roasted zucchini as suggested. Bit too much lemon, I think because the one I used was too big.
    Theodore 14 days ago
    super tasty!! definitely recommending it!
    Chelsea K. 24 days ago
    I had too much sauce in proportion to the filling ingredients. I'd suggest roasting an eggplant or zucchini and adding to the sauce to fill it out a bit.
    Seth Pine a month ago
    Great recipe. All of the canned ingredients came in quantities double what the recipe called for, so I made a double batch and froze half. I would recommend using crushed tomatoes rather than whole tomatoes. Very easy.
    Helen Childs a month ago
    easy to make, quick and very yummy! Great Monday dinner
    Subhi Nahas a month ago
    This dish turned out fantastic! Followed recipe to the letter.
    Melina a month ago
    It was super easy and delicious! Tweaks: I skipped the baking part and served it on a bed of quinoa. Will definitely be making this again :)
    Isla a month ago
    So yum! I added 5 eggs for a bit more texture and it worked well 👏
    Balandran a month ago
    Amazing! Didn’t have a block of feta at the store so I used crumbled instead and it still came out amazing. Lemon takes it to another level and calms out the marinara flavor.
    Wendy Hayne a month ago
    Too much acid. between all the tomatoes and the lemon juice and zest, even the bread and chickpeas and cheese didnt cut it enough for me
    Thessaly a month ago
    Really liked it, but it uses quite a bit of tomato product.
    Ari a month ago
    Easy and delicious! We served this with a side of garlic bread, and enjoyed the leftovers for days.
    Camila Santos a month ago
    I love it! I'll definitely repeat this recipe at least once a month!
    Kathy E. a month ago
    This was good. The lemon was a nice addition. We served it on rice.
    Neil Rolfes a month ago
    It was good. I would make it again.
    Emily Kemker a month ago
    love how savory it is and the refreshing zing of the lemon. highly recommend having it with crispy/toasted bread
    Lisa a month ago
    I added falafel and zucchini as suggested in the reviews. Used a bottle of passata instead of marinara, so maybe should have added onion to get the full flavour. I love the combination of feta and lemon. Very nice and filling with some pita bread.
    Jennie a month ago
    Really great dish for vegan/vegetarian family. You could really add anything to it :)
    Meet Merchant a month ago
    Turned out great A small variation in the recipe, i added a little port wine, zucchini, mushrooms and pasta A wholesome dinner for the family Optional additions: Can add olives aswell and replace pasta with nicely roasted garlic bread Do let me know your thoughts
    vicky l. 2 months ago
    Delicious. 13/10 would make again
    Brianna Houser 2 months ago
    Can I use fresh roma tomatoes in this recipe?
    Vex Dj 2 months ago
    Tuened out great, modified it a bit due to acid reflux. Added a side of chicken breast as well.
    Sorrel 2 months ago
    it was very tasty. I added in some falafel balls - all guests enjoyed it.
    Julia Boudreau 2 months ago
    I really enjoyed it. My husband and toddler, on the other hand.... not so much. 🤷‍♀️
    Rebecca 2 months ago
    Really delicious - added a red pepper too
    Paul Kelly 2 months ago
    Mine came out more sloppy than the pic