Braised Chickpeas with Tomato, Spinach, and Feta Recipe | Yummly

Braised Chickpeas with Tomato, Spinach, and Feta

Scott G.: "Really really liked. Would consider adding some b…" Read More
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Big chunks of salty feta cheese bake in a spinach-and-chickpea laced tomato sauce for the ultimate 20-minute Meatless Monday meal. Recipe and photo 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 whole peeled tomatoes (1 can is 14.5 oz.; roughly crushed)
  • 1 can chickpeas (1 can is 15 oz.; drained)
  • 1 teaspoon kosher salt
  • 1 lemon (zest and juice)
  • 8 ounces feta cheese (block, cut into large pieces)
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    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.


    Scott G. 4 hours ago
    Really really liked. Would consider adding some basil at end.
    Liam Stapleton 2 days ago
    Delicious. Used flat breads/pitas to dip.
    Lindsey Hamilton 13 days ago
    amazing flavor but a little heavy on the lemon! Next time I’ll be using about half of the lemon juice
    wik 13 days ago
    with some veggies and pasta on the side tastes amazing
    Kristina Stockton 13 days ago
    yummy and filling 😋
    Jo C. 17 days ago
    It was tasty, but had to make some modifications due to lack of ingredients. I used one package of frozen drained chopped spinach and added some baby cherry tomatoes and fresh tomatoes from garden instead of can tomatoes and only used one half tsp of lemon rind, no juice, and crumbled feta on top instead of chunks. Yummy. Would make it again.
    Nikolakopoulou 17 days ago
    It came out too watery with the amount of marinara and tomato cubes that it says. Also very sour! Not bad but not great.
    Lindsey Miller 20 days ago
    This was okay, it does come out a little soupy. My kids liked it and ate it up but I don’t think I would make it again.
    Cathy 20 days ago
    It was good and healthy but the lemon zest and juice overpowered it. Next time I'll dial that back and serve over rice.
    It was fine, easy to make
    Foerster 22 days ago
    completely amazing!!!!
    Melanie Wheeler a month ago
    We enjoyed it and would make it again. I didn't follow the ingredient quantities completely but it turned out tasty!!
    Paige Hemrick a month ago
    Amazing... I added onions and red peppers in with the veggies. After sinmering I added some chicken breast I seared. Served it over saffron rice. Delicious. Will be making this often.
    Bev a month ago
    Absolutely delicious and easy to make. I added extra firm tofu and it was excellent.
    Rocco Menna 2 months ago
    Loved it with pasta!
    Portalatin-Walker 2 months ago
    Came out great! Switched out cheese for fried soft tofu. Definitely more of a soup
    Deanne Bridenstine 2 months ago
    I loved this recipe! I left out the can of tomatoes, and used harissa paste instead of red pepper flakes. Delicious!
    Jessica 2 months ago
    I did what the reviews said and added mushrooms, an entire bag of spinach, and omitted the lemon. I had it with warm flaky bread, but it would be great over rice as it is a bit “soupy”.
    Matthew 2 months ago
    Way too much tomato. I would probably include mushrooms and more chicpeas aswell.
    Ernst 2 months ago
    delicious I tweaked the receipe and used fresh, sundried, and canned tomatoes, with kalamata olives, red onion, kale and basil will be making it again
    Emma 2 months ago
    Yum! Loved the little spice of the red pepper!!!
    Joan 2 months ago
    Added mushrooms, only used half the marinara sauce, drained the canned tomatoes and no lemon. Really tasty. Would make again.
    Ricardo Vieira 2 months ago
    Estava ok. não pretendo repetir
    Martin 2 months ago
    Not my favorite. As others have said, very acidic, even without lemon. Perhaps if there was a different cheese with it, but I wasn't happy enough with it to experiment futher.
    Hr M. 2 months ago
    The lemon completely ruins what would be a mediocre dish anyway.
    john omara 2 months ago
    Very nice. Added a grilled chicken breast that was seasonsed and seared on both sides and then put in pan with everything else in the oven. Didn't use any lemon
    Nobody 2 months ago
    was more soupy than expected but the taste was amazing. might try to char the feta before adding it next time and possibly cut the liquids in half.
    Julie R. 2 months ago
    Easy and delish. Great with homemade flat bread!
    Mia 2 months ago
    Followed the other comments and reduced lemon and was fabulous! Great flavors! Will definitely make again! Thanks!
    jpfaff 3 months ago
    Tasty and easy. Reduced lemon after seeing the comments. I don’t think the feta adds anything here. Mine refused to melt and just got a weird texture. Next time no cheese. Definitely crusty bread, though!