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Baked Feta with Chickpeas

A tasty dinner that also happens to be a cinch to make.

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Baked Feta with Chickpeas

What do you make when you want a delicious and healthy home cooked meal, but you have next to no energy to cook? This Baked Feta with Chickpeas recipe is the answer and you can make it pretty quickly, too. Hearty chickpeas fill out the spinach and tomato sauce for a tasty base layer. Then on top we’ve got some feta cheese, toasted to golden perfection in the oven. Pair this with some crusty bread or some pitas and you’ve got dinner on the table in no time.

Baked Feta with Chickpeas

To make the tomato sauce you only need to toast the cumin seeds and then add in your jarred sauce and the rest of the spices. Use any jar sauce you like here, but marinara suits this dish particularly well.

We’re using frozen spinach to keep this dish very low effort. And, of course our canned chickpeas are also a super easy ingredient to work with. This dish is all about simplicity and flavor.

Baked Feta with Chickpeas

After you’ve made your sauce simply top with slices of feta cheese. Or you can use some crumbled feta if you prefer. Pop this onto the top rack of the oven to get the cheese perfectly golden at the edges.

I like to use a cast iron skillet for this since it goes beautifully from the stovetop to the oven.

Baked Feta with Chickpeas

Dip some bread or some pitas into the rich sauce for a comforting flavor in each bite. Or you could even serve this with rice or pasta. And, if you’re looking to add meat to this dish you could also use up leftovers easily by adding them to the sauce before baking the entire thing.

Baked Feta with Chickpeas

For busy days keep it simple and tasty (and healthy) with this easy-as-pie Baked Feta with Chickpeas recipe.

Yield(s): 4 servings

10m prep time

22m cook time

293 calories

5.0
Rated 5.0 out of 5
Rated by 1 reviewers

Allergens: Milk, Citrus, Wheat

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Ingredients
  • 1 tablespoon olive oil, plus extra serving
  • 1 teaspoon cumin seeds
  • 1 (10 oz) package frozen chopped spinach, thawed
  • 2 cups marinara sauce
  • 1 (14 oz) can chickpeas, drained and rinsed
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • salt and pepper to taste
  • Red pepper flakes to taste (optional)
  • 1 (8 oz) package feta cheese, cut into strips
  • bread or pitas for serving
Preparation
  1. Preheat oven to 350˚F. Heat oil in large oven-safe skillet or pot. Add cumin seeds and cook for 2 minutes or until fragrant. Add spinach, marinara sauce, chickpeas, lemon juice, water, salt, pepper, and red pepper flakes.
  2. Bring to simmer and let bubble for 5 minutes. Add feta on top and do not stir.
  3. Place pan in oven and bake for 15 minutes. Optional: serve with extra olive oil drizzled on top. Serve with bread or pitas to dip with.

Recipe adapted from Love and Lemons.