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 leaf

  Dried

  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. Position an oven rack 6 inches from the broiler; wait to turn the broiler on until the casserole is ready to go under heat.
2. Warm a 12-inch skillet over medium-high heat. Add the olive oil and diced red onions; cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Lower the heat to medium. Add the minced garlic and cook until fragrant, about 1–2 minutes.
4. Stir in the canned tomatoes, vegetable broth, bay leaves, oregano, ground cloves, allspice, and cayenne. Cover, bring to a gentle boil, then reduce to a steady simmer and cook for about 20 minutes.
5. Uncover, stir in the chickpeas, and continue simmering until the sauce reduces by roughly one-third, 10–15 minutes.
6. Fold in the packed spinach until just wilted. Season with the sugar, lemon juice, salt, and pepper to taste. Remove and discard the bay leaves.
7. Scatter the crumbled feta evenly over the top. Turn the oven broiler on high and broil until the sauce is bubbling and the cheese is golden in spots, about 5 minutes; watch closely to prevent burning.
8. Finish with chopped parsley and serve hot.