From the Cook
1/2
Braised Chickpeas with Tomato, Spinach, and Feta
Instructions
1
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Preheat oven to 375°F.
2
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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
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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
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Place skillet in preheated oven and cook until the cheese softens, 8-10 minutes. Remove from oven and tuck spinach into sauce.
5
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Serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread.
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Tips & Tricks (5)
- Chickpea Texture Magic 🫘Drain and pat chickpeas completely dry before cooking to ensure they crisp up and absorb flavors more effectively, preventing a soggy final dish.
- Feta Melting Technique 🧀Add large chunks of feta in the last 3-4 minutes of cooking to prevent over-melting and maintain beautiful, distinct cheese pieces throughout the sauce.
- Garlic Infusion Hack 🧄Crush garlic cloves instead of mincing to release more complex flavors and prevent burning, which can make the garlic bitter.
- Acid Balance Trick 🍋Add a small squeeze of fresh lemon juice just before serving to brighten the entire dish and cut through the richness of the tomato and feta.
- Spinach Wilting Perfection 🥬Fold baby spinach in off the heat to prevent overcooking, allowing it to gently wilt from the residual warmth of the dish while maintaining its vibrant green color.
Recipe Facts
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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