Braised Chickpeas with Tomato, Spinach, and Feta

Braised Chickpeas with Tomato, Spinach, and Feta cover

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Braised Chickpeas with Tomato, Spinach, and Feta

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Ingredients

Warning0 allergens identified

Braised Chickpeas with Tomato, Spinach, and Feta

3 tablespoons extra virgin olive oil(plus more for serving)

5 cloves garlic(minced)

½ tsp 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 tsp kosher salt

1 lemon(zest and juice)

8 ounces feta cheese(block, cut into large pieces)

crusty bread(for serving)

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. SautÃ© until the spinach has wilted. Transfer spinach to a plate and set aside.

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.

Place skillet in preheated oven and cook until the cheese softens, 8-10 minutes. Remove from oven and tuck spinach into sauce.

Serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread.

Nutrition

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Tips & Tricks (5)

Drain and Dry Chickpeas 💧
Rinse canned chickpeas thoroughly and pat dry with paper towels before adding to the sauce to prevent excess liquid from diluting the tomato flavors and to help them absorb the sauce better.
Cube Feta Strategically 🧀
Cut feta into large, uneven chunks rather than crumbles and add them in the final 2-3 minutes so they soften slightly without completely melting, creating pockets of creamy saltiness throughout the dish.
Bloom Garlic and Red Pepper 🌶️
Toast minced garlic and red pepper flakes in olive oil for 30-60 seconds before adding tomatoes to deepen their flavors and eliminate raw garlic bite for a more refined taste.
Wilt Spinach at the End 🥬
Add spinach in the final minute of cooking rather than at the beginning so it retains vibrant color, better texture, and doesn't release excess moisture that can make the dish watery.
Toast Bread for Serving 🍞
Lightly toast your crusty bread with a brush of extra virgin olive oil and rub with a cut garlic clove to create a flavorful base that won't get soggy when dunking into the rich sauce.