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

Julia Lasswell: "This was an incredible recipe that was tasty and…" Read More
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Braised Chickpeas with Tomato, Spinach, and Feta

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Big chunks of salty feta cheese bake in a spinach- and chickpea-laced tomato sauce for the ultimate 20-minute Meatless Monday meal. The recipe is a Yummly original created by Brittany Conerly.


  • 3 Tbsp. extra virgin olive oil (plus more for serving)
  • 5 cloves garlic (minced)
  • 1/2 tsp. red pepper flakes (plus more for serving)
  • 5 oz. baby spinach
  • 24 oz. 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 tsp. kosher salt
  • 1 lemon (zest and juice)
  • 8 oz. feta cheese (block, cut into large pieces)
  • crusty bread (for serving)
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    1. Preheat oven to 375°F.
    2. In an ovenproof skillet over medium heat, add 3 tablespoons olive oil and the garlic and cook for 1-2 minutes, making sure not to burn the garlic. Add in 1/2 teaspoon red pepper flakes and the spinach. Sauté until the spinach has wilted. Transfer spinach to a plate and set aside.
    3. Add the marinara to the skillet along with the whole tomatoes, chickpeas, kosher salt, and lemon zest and juice. Cook for 5 minutes until a simmer is reached. Remove from heat and set the pieces of feta cheese in the sauce.
    4. Place skillet in preheated oven and cook until the cheese softens, 8-10 minutes. Remove from oven and tuck spinach into sauce.
    5. Serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread.
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    NutritionView More

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    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.


    Reviewer Profile Image
    Julia Lasswell 13 days ago
    This was an incredible recipe that was tasty and easy!
    Reviewer Profile Image
    Wakelyn a month ago
    I love this. Even better the second day for lunch! We leave out the marinara and double the chickpeas.
    Reviewer Profile Image
    Eric Rodeheffer 2 months ago
    delicious...ore than enough for two people
    Reviewer Profile Image
    Langr Family 2 months ago
    use full 8 oz of spinach
    Reviewer Profile Image
    Haywood 3 months ago
    Switched it marinara with vodka sauce. Very good.
    Reviewer Profile Image
    Marian S. 4 months ago
    Turned out very well. A big hit here. My husband had it for breakfast the next day with an egg on top.
    Reviewer Profile Image
    Karen S. 5 months ago
    so delicious that i am making again!
    Reviewer Profile Image
    Brennan 5 months ago
    Going on my list of favourites added some cumin just because I love it
    Reviewer Profile Image
    Arlene Salveter 5 months ago
    I added 1 cup chicken bouillon to make it a little less thick. I also added Italian seasoning to make it taste like an Italian vegetable soup. Yummy!
    Reviewer Profile Image
    j.a. f. 7 months ago
    I don't like feta so I tried it with goat cheese and it was awesome! Ate it with a baguette on the side... easy, quick, super tasty!
    Reviewer Profile Image
    used cherry tomatoes, was very yummy 😋😋😋
    Reviewer Profile Image
    olaronke owoeye 8 months ago
    The marinara was too much, and the feta cheese sorta ruined it for me. Next time i will reduce the marinara and omit the feta
    Reviewer Profile Image
    jasmine 8 months ago
    I liked it, but I would make the recipe call for crushed tomatoes and not whole tomatoes (roughly crushed). I should have drained the tomato can as well, it was overwhelming with all of the marinara too.
    Reviewer Profile Image
    Travis P 9 months ago
    This turned out great. Very tasty! I would suggest actually adding the spinach in before putting the dish in the oven. Also, I added a lot more chili flakes to give it some extra kick. Everyone was happy with this meal and it makes great leftovers. Yum!
    Reviewer Profile Image
    Subhi Nahas 9 months ago
    I love making this over and over.
    Reviewer Profile Image
    Lilija Apine 9 months ago
    I skipped the oven, because I didn't have a skillet that could be put in oven and was too lazy to transfer. Turned out great anyway!
    Reviewer Profile Image
    Janice 10 months ago
    So good! Quick and easy, didn’t even get to have any leftovers!
    Reviewer Profile Image
    ghostie 10 months ago
    Make this, it’s freakin’ awesome!
    Reviewer Profile Image
    It was okay, nothing special.
    Reviewer Profile Image
    Nina Brewer a year ago
    I used half the amount of marinara, and used diced tomatoes instead of whole peeled tomatoes. went really light on lemon juice as well. it was good, even better on bread. but it was a little too acidic
    Reviewer Profile Image
    Elly Czajkowski a year ago
    I like to double the feta to make it a bit more substantial, and I just use diced tomatoes instead if whole tomatoes. This is definitely a weeknight staple!
    Reviewer Profile Image
    Betz a year ago
    we really liked this. mine was lemony in a good way. broke up whole tomatoes a little bit. served with bread as suggested.
    Reviewer Profile Image
    Annette Ponnock a year ago
    Delicious and so simple!
    Reviewer Profile Image
    Rachel Rippy a year ago
    good no modifications
    Reviewer Profile Image
    McKinney a year ago
    The recipe turned out well, but there are ingredients in the directions that aren't listed under ingredients so that was frustrating. It was tasty though!
    Reviewer Profile Image
    Bethany Kern a year ago
    Dylan’s favorite! Note to self: double it!
    Reviewer Profile Image
    The flavor was spot on and did not find the dish acidic in the least. Made it as a side dish for a family of five and all enjoyed it immensely. I let the tomato mixture reduce a bit more than directed and it thickened up nicely before hitting the oven.
    Reviewer Profile Image
    mike seibert a year ago
    Really good great for cold and hot wheather
    Reviewer Profile Image
    Sarah Jones a year ago
    Turns out perfectly every time we add mushrooms and put spinach in closer to the end
    Reviewer Profile Image
    Pamela D. a year ago
    It was a tomatoey gloppy, mess. The tomatoes were too strong, the cheese helped but not much and the chickpeas and spinach were just fillers. I ate half a plate and threw the rest away and I hate throwing away good fod.