Mediterranean chickpea casserole

Published: 2023-03-10

Last Updated: 2024-05-23

Tags:

• entrees
• salads
• vegan
• vegetarian
• recipes

Info	Amount
Prep Time	5 min
Cook Time	40 min
Yields	4 servings

Ingredients

Quantity	Item
3 tablespoons	olive oil
2	medium red onions, diced
1 clove	garlic, minced
1/2 teaspoon	fine sea salt
680 mL jar	passata
1 cup	vegetable broth
1 teaspoon	oregano
1/4 teaspoon	ground cloves
1/4 teaspoon	allspice
1/2 teaspoon	paprika
2 15oz cans	chickpeas
3 cups	spinach
1/4 cup	lemon juice
2/3 cup	feta (omit if vegan)
	black pepper
	parsley

Directions

1. Heat olive oil in a Dutch oven over medium-high heat
   1. Add onion, sauté until translucent, about 5 min
   2. Reduce heat to medium
   3. Add garlic and salt, cook, stirring frequently, until fragrant, 1 to 2 min
2. Stir in passata, vegetable broth, bay leaves, oregano, cloves, allspice, and cayenne
   1. Cover the pot with a lid
   2. Bring to a boil and cook for 20 min
3. Stir in the chickpeas
   1. Cook uncovered until the liquid has reduced by one-third, 10 - 15 min, stirring occasionally ¹
4. Position a oven rack so that the top of the pot will be 4-inches away from the broiler and turn oven to broil.
5. Remove bay leaves, stir in spinach, and cook until wilted, about 2 min
   1. Stir in sugar and lemon juice
   2. Season with salt and pepper, to taste
6. Crumble feta overtop, then broil until cheese is golden brown, about 5 min
7. Serve with bread or soft pita for dipping, or spoon over a grain like rice.

References & Notes

1. Original recipe: Evergreen Kitchen
2. Can be reheated in the oven (uncovered) at 140°C (275°F), in the microwave, or on the stove (covered) over medium-low heat until warmed through.