Braised Chickpeas with Tomato, Spinach, and Feta

• 3 Tbsps - extra virgin olive oil
• 5 cloves - garlic
• ½ teaspoon - red pepper flakes
• 5 Ounce - baby spinach
• 24 Ounce - marinara sauce
• 1  - can whole peeled tomatoes
• 1  - can chickpeas
• 1 teaspoon - kosher salt
• 1  - lemon
• 8 Ounce - feta cheese
• ⅛  - crusty bread

Instructions

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.