One Pot Mediterranean Chickpea Casserole with Spinach and Feta
A vibrant spring-inspired one pot meal featuring tender chickpeas, fresh spinach, and creamy feta cheese in a fragrant tomato and herb sauce. This hearty vegetarian dish comes together in under 30 minutes with minimal cleanup.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 x 400g tins chickpeas, drained and rinsed
- 400g tin chopped tomatoes
- 250ml vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 200g fresh baby spinach
- 150g feta cheese, crumbled
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Heat olive oil in a large deep pan or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
Add the minced garlic and chopped red bell pepper, cooking for another 2-3 minutes until fragrant.
Stir in the cumin, smoked paprika, and dried oregano, cooking for 30 seconds to toast the spices.
Add the drained chickpeas, chopped tomatoes, and vegetable stock. Stir well to combine and bring to a simmer.
Reduce heat to medium-low and let the casserole simmer for 12-15 minutes, stirring occasionally, until the sauce has thickened slightly.
Add the fresh spinach in handfuls, stirring until wilted, about 2 minutes.
Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
Scatter the crumbled feta cheese over the top and garnish with fresh parsley before serving.
Did you make this?
Upload your photo and show how it turned out.
