Back to Recipe
Braised Chickpeas with Tomato, Spinach, and Feta

Braised Chickpeas with Tomato, Spinach, and Feta

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.

Author: OnlineCook

Meal Type: Peanuts Free

Cuisine: Greek

Difficulty: EASY

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 5 Servings

Calories: 401 kcal per serving

Ingredients

  • 3 tablespoons - extra virgin olive oil
  • 5 cloves - garlic
  • ½ tsp - red pepper flakes
  • 5 ounces - baby spinach
  • 24 ounces - marinara sauce
  • 1 - can whole peeled tomatoes
  • 1 - can chickpeas
  • 1 tsp - kosher salt
  • 1 - lemon
  • 8 ounces - feta cheese
  • 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.

Nutrition

Energy: 401 kcal | Total Fat: 20 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 43 mg | Total Carbs: 41 g | Fiber: 11 g | Sugars: 13 g | Proteins: 17 g | Sodium: 1,744 mg | Polyunsaturated: 5 g | Monounsaturated: 12 g

©2026 OnlineCook LLC