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

Braised Chickpeas with Tomato, Spinach, and Feta

Deanne Bridenstine: "I loved this recipe! I left out the can of tomato…" 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.


    Deanne Bridenstine 11 hours ago
    I loved this recipe! I left out the can of tomatoes, and used harissa paste instead of red pepper flakes. Delicious!
    Jessica 4 days 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 4 days ago
    Way too much tomato. I would probably include mushrooms and more chicpeas aswell.
    Ernst 5 days 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 6 days ago
    Yum! Loved the little spice of the red pepper!!!
    Joan 8 days ago
    Added mushrooms, only used half the marinara sauce, drained the canned tomatoes and no lemon. Really tasty. Would make again.
    Ricardo Vieira 10 days ago
    Estava ok. não pretendo repetir
    Martin 10 days 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. 12 days ago
    The lemon completely ruins what would be a mediocre dish anyway.
    john omara 14 days 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 14 days 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. 16 days ago
    Easy and delish. Great with homemade flat bread!
    Mia 17 days ago
    Followed the other comments and reduced lemon and was fabulous! Great flavors! Will definitely make again! Thanks!
    jpfaff 18 days 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!
    Zoe D. 20 days ago
    Substituted kale for spinach and added cumin and chili powder, omitted lemon entirely. Next time I’ll add more veggies and serve with bread or rice!
    Natalie 20 days ago
    Drained the chickpeas and tomatoes before adding. Used half of a lemon (no zest, only juice). Also added eggs in the skillet and baked in oven to cook eggs. Filling and satisfying.
    Jayne 22 days ago
    It was lovely - maybe a little less lemon juice next time.
    AmCo Eddenfield a month ago
    It was good, but really acidic with all of the tomatoes and lemon. When I make this again I'm going to need to add a lot of sugar to make it less tart. The flavors otherwise were great!
    Crystal M. a month ago
    Husband and son loved it. served with sourdough bread and a small serving of egg noodles after I saw how saucy it was. Followed other reviews and doubled the spinach and added mushrooms. pretty versatile dish to add other things to make it your own.
    LT a month ago
    excellent recipe! hearty and zesty. we used half of a lemon for juice and zest, doubled the spinach. Very very tasty with crusty baguette! recommended to slice your feta block thin. thank you for this amazing recipe!
    Veta Wagar a month ago
    This dish was fun. My kids weren’t crazy about it but did try it, and were interested in the feta. I used a very large lemon so in the future I’d use half of that much zest and juice. I’d have enjoyed 2-3 times the amount of feta. I added mushrooms which was a really good call, I liked them! I wish the crusty bread had been in the ingredients list because it’s a crucial part of this really, but fortunately we could make do by toasting sliced sourdough.
    Bernie C. a month ago
    Very tasty. I used it as a sauce for some vegetarian meatballs.
    Sharolyn Crum a month ago
    Turned out great! Will add more spinach next time I make it. My daughter and I both liked the lemony taste.
    Paradise A. a month ago
    Really delicious! A total crowd pleaser and ate it with toasted sourdough! My whole family loved it! I did swap out the feta for mozzarella and used Rotel in place of the canned tomatoes (just what I had in the pantry). I did use less lemon juice after reading the reviews as well. And I should note it was super day to make, especially on a day I really didn’t feel like cooking! I highly recommend it! But be careful if you have a sensitive stomach because it does have high fiber and can be heavy on the GI
    Mary 2 months ago
    Very tasty. All you need is a good loaf of bread for dipping.
    Ridge Carpenter 2 months ago
    Wife was obsessed with this dish! We cooked off a lot of the sauce though, otherwise it would’ve been way too much!
    SunshineK 2 months ago
    Too lemony. Flavors just ok. My family voted no repeat
    KH 2 months ago
    Served over egg noodles. Amazing dinner if you’re a lemon fan. Easy to add cooked chicken breast or shrimp if you want additional protein
    Levigh Giles-Stubna 2 months ago
    I did 2x cans of chickpeas 2x cans of tomatoes Added mushrooms 1x caned corn 1x caned mixed beans Bit of Tabasco sauce And a bag of beef ravioli
    Brando P 2 months ago
    Really tasty and so easy to make. I doubled the chickpea quantity and bread is a must to go with it. Added a bit more chili flakes for extra flavour too

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