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

YUMMLY(208)
Betz: "we really liked this. mine was lemony in a good w…" Read More
11Ingredients
20Minutes
430Calories
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Description

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.

Ingredients

US|METRIC
5 SERVINGS
  • 3 tablespoons extra virgin olive oil (plus more for serving)
  • 5 cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes (plus more for serving)
  • 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)
  • crusty bread (for serving)
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    Directions

    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.
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    NutritionView More

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    430Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories430Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol45mg15%
    Sodium1830mg76%
    Potassium810mg23%
    Protein15g29%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber9g36%
    Sugars14g28%
    Vitamin A80%
    Vitamin C50%
    Calcium35%
    Iron20%

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

    Reviews(208)

    Betz a day ago
    we really liked this. mine was lemony in a good way. broke up whole tomatoes a little bit. served with bread as suggested.
    Annette Ponnock 5 days ago
    Delicious and so simple!
    Rachel Rippy 15 days ago
    good no modifications
    McKinney 21 days ago
    The recipe turned out well, but there are ingredients in the directions that aren't listed under ingredients so that was frustrating. It was tasty though!
    Bethany Kern a month ago
    Dylan’s favorite! Note to self: double it!
    James Prendergast a month ago
    The flavor was spot on and did not find the dish acidic in the least. Made it as a side dish for a family of five and all enjoyed it immensely. I let the tomato mixture reduce a bit more than directed and it thickened up nicely before hitting the oven.
    mike seibert 2 months ago
    Really good great for cold and hot wheather
    Sarah Jones 2 months ago
    Turns out perfectly every time we add mushrooms and put spinach in closer to the end
    Pamela D. 2 months ago
    It was a tomatoey gloppy, mess. The tomatoes were too strong, the cheese helped but not much and the chickpeas and spinach were just fillers. I ate half a plate and threw the rest away and I hate throwing away good fod.
    Carly K. 2 months ago
    This was way too acidic, even after I added my own sugar. The amount of lemon juice, zest, marinara, and canned tomatoes added makes the consistency too thin while creating a sauce that has far too much acidity. If you have GERD or heartburn of any kind, this is essentially inedible. Placing the pan into the oven for 10 minutes only warms the tops of the feta chunks and seems like a redundant step in this recipe.
    Bobe and Snuggles 3 months ago
    This was delicious. I think when we make this again we will add more chickpeas and spinach but overall was excellent.
    lib 3 months ago
    More of a tomato soup.
    Renee Lennon 4 months ago
    Delicious! Left out the zest as I saw other people saying the lemon flavour was very strong.
    Ellen Halsell 4 months ago
    I might have named this Tomato Soup with Braised Chick Peas, because it was very soupy. If I make it again I will probably double up the amount of chick peas. Still it was delicious, but probably more a side dish than an entree.
    Juliet J 4 months ago
    This was really good but honestly way too rich. BUT I made rice for it and that was delicious!
    Kelly Cavaliere 5 months ago
    Heavier lemon taste than expected, but was a great addition!! This recipe is one of my new favorites, I am making this again. I didn't have any canned tomatoes on hand but it was still good without it.
    Eric Wiles 5 months ago
    Very different flavor profile from what I'm used to, but very enjoyable. I actually really liked the heavy lemon flavor. This would definitely pair well with a light sandwich.
    Jordan 6 months ago
    Delicious and easy. I substituted the spinach for baked broccoli and it was awesome!
    Kresten J. 6 months ago
    lovely, but can be a bit too citrusy
    Gregory R. 6 months ago
    very nice. although, i did add bacon.
    Julie G. 7 months ago
    This was delicious! I only used about 15 oz of marinara because that’s what I had. That made it perfect! It was a nice consistency without too much liquid, so this will be part of our regular meal rotation.
    This was really good. Added some mushrooms to it.
    Conor M. 7 months ago
    added some Bell peppers, delicious.
    Helina Prükk 7 months ago
    It was good, but even though I put only half of the lemon juice, it was still too acidic.
    A. L. 7 months ago
    Easy to make, delicious recipe with lots of healthy ingredients! I'll definitely make it again.
    Jenna Throgmorton 8 months ago
    Great with grilled cheese but could use less lemon
    Natalie Hockey 8 months ago
    Very tasty didn’t add as much garlic as it said and only used some lemon juice not zest and it certainly wasn’t a whole lemons worth as I think that would have been too much. I coated my feta lightly with honey before putting it on top to grill!
    Jaron 8 months ago
    It was very acidic with the lemon and tomato. needed something to mellow it out like noodles or rice. Probably needs a little more savory too.
    Nic 8 months ago
    This was really tasty! I didn’t have any tinned tomatoes so I added some diced pumpkin at the start with the garlic and spinach. It was a thicker sauce but was delicious :)
    Christy Cole 9 months ago
    This came out so good!! I will definitely make this again!! 🤗

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