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

YUMMLY(191)
Jordan: "Delicious and easy. I substituted the spinach for…" Read More
11Ingredients
20Minutes
430Calories
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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. The recipe is a Yummly original created by Brittany Conerly.

Ingredients

US|METRIC
5 SERVINGS
  • 3 tablespoons extra virgin olive oil (plus more for serving)
  • 5 cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes (plus more for serving)
  • 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)
  • crusty bread (for serving)
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    Directions

    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

    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(191)

    Jordan 9 days ago
    Delicious and easy. I substituted the spinach for baked broccoli and it was awesome!
    Kresten J. 11 days ago
    lovely, but can be a bit too citrusy
    Gregory R. a month ago
    very nice. although, i did add bacon.
    Julie G. a month ago
    This was delicious! I only used about 15 oz of marinara because that’s what I had. That made it perfect! It was a nice consistency without too much liquid, so this will be part of our regular meal rotation.
    This was really good. Added some mushrooms to it.
    Conor M. 2 months ago
    added some Bell peppers, delicious.
    Helina Prükk 2 months ago
    It was good, but even though I put only half of the lemon juice, it was still too acidic.
    A. L. 2 months ago
    Easy to make, delicious recipe with lots of healthy ingredients! I'll definitely make it again.
    Jenna Throgmorton 3 months ago
    Great with grilled cheese but could use less lemon
    Natalie Hockey 3 months ago
    Very tasty didn’t add as much garlic as it said and only used some lemon juice not zest and it certainly wasn’t a whole lemons worth as I think that would have been too much. I coated my feta lightly with honey before putting it on top to grill!
    Jaron 3 months ago
    It was very acidic with the lemon and tomato. needed something to mellow it out like noodles or rice. Probably needs a little more savory too.
    Nic 3 months ago
    This was really tasty! I didn’t have any tinned tomatoes so I added some diced pumpkin at the start with the garlic and spinach. It was a thicker sauce but was delicious :)
    Christy Cole 3 months ago
    This came out so good!! I will definitely make this again!! 🤗
    Oprecia N. 3 months ago
    This was sooo good I will definitely be making this again
    Michelle 3 months ago
    So good! We read a few of the other reviews and skipped the extra salt, they were right - it was delicious without the extra salt. we also added double the spinach recommended. I definitely plan on making again!
    Crystal M. 3 months ago
    Very good, but very high sodium content.
    Josh Will 4 months ago
    Thought it was great. Easy to make.
    Debbie 4 months ago
    Great! Easy meal preparation, have now revisited for a second time. A favourite especially when the cupboard is bare.
    marilyn 4 months ago
    Good but I did drain chickpeas and tomatoes and left out that marinara. Also topped it with chicken.
    Clinton Lang 4 months ago
    tasty, but needs something to round it out. maybe zucchini?
    Nathaniel Vasquez 4 months ago
    i was surprised with the amount of flavor on this reciepe. I will definetly make again
    Barbie D. 5 months ago
    So good! I only had the marinara and trisciits on hand tonight and am still enjoying this dish!
    Zuliana Muma 5 months ago
    good 10/10 would eat again
    Noah Cooper 5 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 5 months ago
    Very tasty. I didn't think I would like the spinach but it melded very well. Would make again.
    Andrea Hess 5 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.
    Jes Schmitt 5 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 6 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 6 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 6 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!

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