Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until softened.
- Add minced garlic to the skillet and cook for another minute, stirring constantly.
- Toss in the chopped spinach and stir frequently as it wilts down, about 3-4 minutes.
- Add the chickpeas, cherry tomatoes, oregano, red pepper flakes, salt, and black pepper. Stir and cook for another 2-3 minutes.
- Remove from heat and stir in the heavy cream (or Greek yogurt) and lemon juice.
- Transfer the mixture to your prepared baking dish and spread it evenly. Sprinkle crumbled feta cheese over the top.
- If using breadcrumbs, scatter them over the feta layer.
- Bake for 25-30 minutes until the top turns golden and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
Drain chickpeas thoroughly to avoid a watery casserole. Use quality feta for better flavor. Let the casserole rest after baking for easier serving.
