Braised Chickpeas with Tomato, Spinach, and Feta

Greg Lovell: "Really good. Would use a little less cheese and t…" Read More


Big chunks of salty feta cheese bake in a spinach-and-chickpea laced tomato sauce for the ultimate 20-minute Meatless Monday meal. Recipe by Brittany Conerly.


  • 3 tablespoons extra virgin olive oil
  • 5 cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes
  • 5 ounces baby spinach
  • 24 ounces marinara sauce
  • 1 can Roma tomatoes (whole peeled, roughly crushed)
  • 1 can chickpeas (drained)
  • 1 teaspoon kosher salt
  • 1 lemon (zest and juice)
  • 8 ounces feta cheese (block, cut into large pieces)
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    Made it


    1. Heat the oven to 375 degrees Fahrenheit.
    2. In a skillet over medium-heat, add the olive oil and garlic cloves and cook for 1-2 minutes, making sure not to burn the garlic. Add in the red pepper flakes and spinach. Sauté until the spinach has wilted.
    3. Add in the marinara, Roma tomatoes, chickpeas, and kosher salt along with the zest and juice of the lemon. Cook for 5 minutes until a simmer is reached. Remove from heat and place the blocks of feta cheese into the sauce. Place skillet in preheated oven and cook for 8-10 minutes until the cheese has melted.
    4. Serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread.
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    NutritionView More

    Sodium76% DV1830mg
    Fat35% DV23g
    Protein29% DV15g
    Carbs15% DV46g
    Fiber36% DV9g
    Calories430Calories from Fat210
    Total Fat23g35%
    Saturated Fat9g45%
    Trans Fat
    Calories from Fat210
    Total Carbohydrate46g15%
    Dietary Fiber9g36%
    Vitamin A80%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Greg Lovell 10 days ago
    Really good. Would use a little less cheese and try the crumbled version next time to melt better. Omitted pepper flakes. Served with steamed veggies, fruit, and a warm bread. I also just used a dash of lemon juice. Second time I made it I just kept cooking it, covered, on the stove instead of placing it in the oven.
    Loughran 11 days ago
    Loved! Served with pasta. Took me about 35 min total because as others have said, needed more time than stated in the oven. I had crumbly feta and worked great. It’s definitely got a nice kick from the red pepper.
    Iris Uribe a month ago
    Yummy hearty meal full of flavor. I added some cheese ravioli into mine
    Brown a month ago
    Simple and delicious. I didn't have whole blocks of feta so all my cheese was crumbled. Served over whole wheat penne
    jess 2 months ago
    super easy and delicious! I reduced the sauce down for an eta 10 min before adding the spinach to avoid overcooking. We put it over pasta for a gorgeous sauce!
    Noel P. 2 months ago
    it was delicious and we put it over pasta.
    Ilona B. 2 months ago
    I loved it. It's quick and easy to prepare and also perfect if you want to reheat it the next day.
    Philip Sanzari 2 months ago
    yummy i would make it again
    Ken Bevo 3 months ago
    Very bright and favorful. It was pretty saucy so I stirred in half a cup polenta/corn grits. That gave it more body and reminded me of chips and salsa. Next time I plan to double the spinach and use lime instead of lemon.
    Natalie Barbara 3 months ago
    I love this, can't wait to make it later
    King 3 months ago
    Added mine to couscous... delicious
    Handley 3 months ago
    very tasty, will mske again, next time with a little less lemon.
    Alyssa 4 months ago
    Cooking time seems off... I simmered for 15 minutes and baked for 15 minutes and it was still a little watery. Added extra spinach, fresh thyme, a bay leaf and a tablespoon of white wine. Overall super good!! I think this would be wonderful for a dinner party appetizer with crustini.
    ianthe 5 months ago
    LOVED this. I agree with the others that the sauce came out a little loose so I would reduce it down further next time. Some fresh herbs would be wonderful too.
    Thomas Andrew 5 months ago
    Enjoyed it a lot, extra feta and (especially) spinach a must!
    Tom Notarnicola 5 months ago
    Delicious, bursting with flavour and the extra feta was a inspired idea.
    Marcus 5 months ago
    Perfect, I enjoyed the flavor of the feta cheese. Great for a quick meal!
    GRANNA 5 months ago
    I give this 5 stars & will be a recipe I’ll use again. I did make a few ingredient substitutions due to available at the time of preparation. I added onions & leeks plus made the following changes: 1 can Fire Roasted Tomatoes, 1 can Fire Roasted Salsa Style Tomatoes (both Blended leaving a few Tomatoes chunks), & 1 cup Cottage Cheese)
    Beth 5 months ago
    This will be a regular on my recipe rotation! I might experiment with red or white wine instead of lemon & zest...just for fun. I used garbanzos and white beans (because I had them). I used 1/4 as much feta, as my batch was a bit smaller than the recipe recommends. (Cut back on marinara-used 8 ounces, but added some Italian spices). Delicious!
    Anna Y. 5 months ago
    Not bad but too much lemon and a bit runny. But a good hearty weekday meal!
    Moore 5 months ago
    Solid weekday meal. A little acid but we maybe could have selected better ingredients
    peecee c. 5 months ago
    Simple and delicious
    David Dienstbier 6 months ago
    Extremely simple and very tasty. I added some roughly chopped Kalamata olives and thats the only alteration I made. Everybody really enjoyed it served over rice.
    Rachel Lazenby 6 months ago
    definitely filling and tasty! adding rice or noodles would really hearty it up but the slice of crusty bread to dip is fantastic!
    Vital 6 months ago
    Great recipe! Put it over rice and it was great.
    Crystal W. 6 months ago
    Yummy to my tummy. Only one change. I made my own sauce instead of using store brought.
    Janice 6 months ago
    Great tasting! The lemon added was excellent! Next time I will cook it down in the pan more. It came out a little too runny. But great over pasta