One-Pan Mediterranean Chickpea Bake
Ingredients
- 3 tbsps extra virgin olive oil
- 2 medium red onions diced (about 3 cups)
- 3 cloves garlic minced
- ½ tsp fine sea salt
- 1 24 oz/680 ml can crushed tomatoes
- 1 cup vegetable broth
- 2 dried bay leaves
- 1 tsp dried oregano
- ¼ tsp ground cloves
- ¼ tsp allspice
- ¼ tsp cayenne
- 3 cups cooked chickpeas 2 cans: 15 oz/14 fl oz/398 ml each
- 3 packed cups baby spinach
- 1 tbsp cane sugar or coconut sugar, see note 2
- Juice from 1 lemon
- Black pepper to taste
- ⅔ cup crumbled feta cheese vegan if desired or omit
- Chopped flat leaf parsley for garnish
Instructions
- Heat olive oil in a large broiler-safe sauté pan or skillet over medium-high heat. Add onion, sauté until translucent, about 5 minutes. Reduce heat to medium. Add garlic and salt, then cook stirring frequently, until fragrant, 1 to 2 minutes.
- Combine and cover: Stir in crushed tomatoes, vegetable broth, bay leaves, oregano, cloves, allspice, and cayenne. Cover the pot with a lid. Bring to a boil and cook for 20 minutes for the flavors to develop.
- Simmer uncovered: Stir in the chickpeas. Cook uncovered until the liquid has reduced by one-third, 10 to 15 minutes, stirring occasionally. (Reduce heat if the mixture starts to splatter, but keep mixture actively simmering).
- Turn on broiler: Position a oven rack so that the top of the pot will be 4-inches away from the broiler. Turn oven to broil.
- Finish cooking: Remove bay leaves. Stir in spinach. Cook until wilted, about 2 minutes. Stir in sugar and lemon juice. Season with salt and pepper, to taste.
- Broil: Crumble feta overtop. Broil until cheese is golden brown, about 5 minutes (but watch carefully, broil times vary!). Garnish with parsley and serve hot.
Notes
Note 1: Use crushed tomatoes (not tomato paste or tomato sauce).
Note 2: The sugar helps balance out the acidity in the tomatoes. I prefer not to add extra sugar.
Serving suggestion: This dish is delicious served with bread or soft pita for dipping. It can also be spooned over cooked rice for a heartier meal.
Reheating instructions: Can be reheated in the oven (uncovered) at 275°F (140°C), in the microwave, or on the stove (covered) over medium-low heat until warmed through. Avoid putting cold cast iron cookware in a hot oven—to avoid thermal shock, let the pot come to room temperature while the oven preheats.
Note 2: The sugar helps balance out the acidity in the tomatoes. I prefer not to add extra sugar.
Serving suggestion: This dish is delicious served with bread or soft pita for dipping. It can also be spooned over cooked rice for a heartier meal.
Reheating instructions: Can be reheated in the oven (uncovered) at 275°F (140°C), in the microwave, or on the stove (covered) over medium-low heat until warmed through. Avoid putting cold cast iron cookware in a hot oven—to avoid thermal shock, let the pot come to room temperature while the oven preheats.