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

YUMMLY(224)
Marian S.: "Turned out very well. A big hit here. My husband…" 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 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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    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

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    430Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    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(224)

    Marian S. 3 days ago
    Turned out very well. A big hit here. My husband had it for breakfast the next day with an egg on top.
    Karen S. 19 days ago
    so delicious that i am making again!
    Brennan a month ago
    Going on my list of favourites added some cumin just because I love it
    Arlene Salveter a month 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!
    j.a. f. 3 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!
    Dourdounis E. 4 months ago
    used cherry tomatoes, was very yummy 😋😋😋
    olaronke owoeye 4 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
    jasmine 4 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.
    Travis P 5 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!
    Subhi Nahas 5 months ago
    I love making this over and over.
    Lilija Apine 5 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!
    Janice 6 months ago
    So good! Quick and easy, didn’t even get to have any leftovers!
    ghostie 6 months ago
    Make this, it’s freakin’ awesome!
    Claudia Hernandez 7 months ago
    It was okay, nothing special.
    Nina Brewer 7 months 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
    Elly Czajkowski 7 months 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!
    Betz 7 months ago
    we really liked this. mine was lemony in a good way. broke up whole tomatoes a little bit. served with bread as suggested.
    Annette Ponnock 8 months ago
    Delicious and so simple!
    Rachel Rippy 8 months ago
    good no modifications
    McKinney 8 months 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!
    Bethany Kern 8 months ago
    Dylan’s favorite! Note to self: double it!
    James Prendergast 9 months ago
    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.
    mike seibert 9 months ago
    Really good great for cold and hot wheather
    Sarah Jones 9 months ago
    Turns out perfectly every time we add mushrooms and put spinach in closer to the end
    Pamela D. 9 months 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.
    Carly K. 10 months ago
    This was way too acidic, even after I added my own sugar. The amount of lemon juice, zest, marinara, and canned tomatoes added makes the consistency too thin while creating a sauce that has far too much acidity. If you have GERD or heartburn of any kind, this is essentially inedible. Placing the pan into the oven for 10 minutes only warms the tops of the feta chunks and seems like a redundant step in this recipe.
    Bobe and Snuggles 10 months ago
    This was delicious. I think when we make this again we will add more chickpeas and spinach but overall was excellent.
    lib 10 months ago
    More of a tomato soup.
    Renee Lennon a year ago
    Delicious! Left out the zest as I saw other people saying the lemon flavour was very strong.
    Ellen Halsell a year ago
    I might have named this Tomato Soup with Braised Chick Peas, because it was very soupy. If I make it again I will probably double up the amount of chick peas. Still it was delicious, but probably more a side dish than an entree.

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