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Recipio
4 days ago

Mediterranean Chickpea Casserole with Spinach and Feta

Mediterranean Chickpea Casserole with Spinach and Feta

Recipe Details

Author Bri Beaudoin
Prep Time 5 minutes
Cook Time 40 minutes

Summary

A cozy one-pot casserole of chickpeas simmered in a Mediterranean-spiced tomato stew, brightened with lemon and spinach, then finished under the broiler with a golden, tangy feta crust.

Instructions

  1. 1

    Heat olive oil in a large broiler-safe sauté pan or skillet over medium-high heat.

  2. 2

    Add diced red onions and sauté until translucent, about 5 minutes; reduce heat to medium.

  3. 3

    Stir in minced garlic and fine sea salt; cook, stirring frequently, until fragrant, 1 to 2 minutes.

  4. 4

    Add passata, vegetable broth, bay leaves, dried oregano, ground cloves, allspice, and cayenne; stir to combine.

  5. 5

    Cover with a lid, bring to a boil, and cook for 20 minutes to develop flavor.

  6. 6

    Stir in cooked chickpeas; simmer uncovered, stirring occasionally, until the mixture reduces by about one-third, 10 to 15 minutes (reduce heat if splattering).

  7. 7

    Position an oven rack so the top of the pan will be about 4 inches from the broiler; preheat the oven to broil.

  8. 8

    Remove bay leaves. Stir in baby spinach and cook until wilted, about 2 minutes.

  9. 9

    Stir in sugar and lemon juice; season with additional salt and black pepper to taste.

  10. 10

    Crumble feta evenly over the top.

  11. 11

    Broil until the cheese is golden brown, about 5 minutes, watching carefully.

  12. 12

    Garnish with chopped flat-leaf parsley and serve hot with bread, pita, or over rice.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 medium (about 3 cups) red onions (diced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon fine sea salt
  • 1 (24 oz/680 ml) jar passata (strained tomatoes)
  • 1 cup vegetable broth
  • 2 bay leaves (dried)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne
  • 3 cups chickpeas (cooked)
  • 3 packed cups baby spinach
  • 1 tablespoon cane sugar (or coconut sugar)
  • 1 lemon (juiced)
  • to taste black pepper
  • 2/3 cup feta cheese (crumbled (vegan if desired))
  • flat leaf parsley (chopped, for garnish)
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