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One Pan Spinach Chickpea Bake

One Pan Spinach Chickpea Bake

A warm, earthy, and deeply nourishing dish made with chickpeas and fresh spinach, roasted together with tomatoes, onions, and spices for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 6 cups fresh baby spinach, packed tightly
  • 2 cups cherry tomatoes, halved
  • 1 medium red onion, finely diced
  • 4 cloves garlic, minced or pressed
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon ground cumi
  • 1 teaspoon smoked paprika
  • 1/2 cup feta cheese, crumbled (omit for vegan)
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Spread the drained chickpeas and halved cherry tomatoes evenly across the bottom of a large 9x13 inch baking dish.
  3. Scatter the diced red onions and minced garlic over the top.
  4. In a small bowl, whisk together the olive oil, cumin, smoked paprika, salt, and pepper.
  5. Pour the seasoned oil over the chickpea mixture and toss everything together until coated.
  6. Bake for 20 minutes until the tomatoes start to burst and the onions become translucent.
  7. Remove the pan from the oven and fold in the fresh baby spinach, incorporating it into the mixture.
  8. Sprinkle the crumbled feta cheese over the top and return the pan to the oven for another 5 to 7 minutes.
  9. Once the cheese softens and the spinach turns bright green, remove from the oven and finish with a squeeze of fresh lemon juice.
  10. Let it rest for a few minutes before serving.

Notes

Ensure chickpeas are dried thoroughly after rinsing to achieve a crunchy exterior. Use fresh garlic for the best flavor. Adjust seasoning to taste before serving.