Mediterranean Chickpea Casserole with Spinach and Feta

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red Onion

  Freshdirect

  2 small raw or 140g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 ½ cup or 600g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Allspice

  Spices, ground

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  3 cup or 720g

• Spinach

  Raw

  3 cup or 90g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Feta cheese

  1 cup, crumbled or 150g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Preheat the oven to broil.
2. Heat a large 12" skillet over medium-high heat. Add olive oil and diced onion, cooking for 5 minutes until softened and translucent.
3. Reduce heat to medium, add garlic, and cook for another 2 minutes. Stir in tomatoes, vegetable broth, bay leaves, oregano, cloves, allspice, and cayenne. Cover and bring to a boil, cooking for 20 minutes.
4. Remove the lid and stir the mixture. Add chickpeas and cook uncovered for 10-15 minutes until the liquid reduces by about one third.
5. Stir in spinach until it begins to wilt. Season with sugar, lemon juice, salt, and pepper to taste. Remove bay leaves.
6. Crumble feta cheese over the chickpea mixture. Broil in the oven until the sauce bubbles and the cheese is golden brown, about 5 minutes.
7. Garnish with chopped parsley and serve.