Baked Vegetarian Greek Chickpeas with Spinach and Feta

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta cheese

Tofu feta is lower in calories and dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more cost-effective.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in sodium, while canned olives are less expensive.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion adds freshness, while yellow onion is more budget-friendly.

The night before, place the chickpeas in a bowl with plenty of cold water and a pinch of baking soda. Soak overnight (at least 10–12 hours).

Drain, rinse thoroughly, and set aside.

Add soaked chickpeas to a pot with fresh water and bring to a boil.

Skim off foam.

Drain and add fresh water.

Bring to a boil, then reduce heat and simmer until tender (about 45 minutes).

Drain and put in a baking dish.

If the spinach needs washing, wash it and let it drain in a colander.

In a wide pot or deep sauté pan, heat the olive oil.

Add the onion and sauté over medium heat until soft and translucent.

Stir in the garlic and cook for another minute.

Add spinach in batches, letting it wilt before adding more.

Season with salt, pepper and sweet paprika.

Add the wine and cook for 5 minutes, until the alcohol evaporates.

Stir in the grated tomato (or tomato passata) and cook for 3–4 minutes until it thickens slightly.

Finally, add the chopped dill and parsley and mix.

Pour the spinach mixture in the dish with the cooked chickpeas and some water.

Season with salt, pepper and sweet paprika to taste.

Bake in a preheated oven to 170°C for 20 minutes.

For vegetarians: Remove from the oven and crumble the feta on top.

Bake for about 10–15 minutes until feta starts melting.

Garnish with chopped dill or parsley, if using.

Serve warm or at room temperature with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens