This recipe is Italian greens and beans meets Greek island fare!! Any takers?? Of course! It’s healthy, flavorful, and sooooo simple!!! Best of all, you’ll only have one pot to clean. Using simple ingredients like chickpeas, spinach, tomato sauce, lemon juice, chicken stock, onion, garlic, and feta cheese, this recipe combines the best of so many flavors. It can be served as a side or easily converted into a main dish by serving over orzo or rice. You could also drain some of the liquid, add to a pita, and enjoy it on the run.
Be sure to use quality feta from a cheese counter or specialty store. If you have a few varieties of feta from which to choose, be sure to ask for samples and then trust your palate. Whichever variety tastes best for you, use in the recipe 
Fresh spinach is a must in this recipe for both flavor and liquid content.
Ingredients
- 2 15.5 oz. cans chickpeas, rinsed and drained
- 1 1/2 cup tomato sauce
- 1 cup chicken stock
- 1 1/2 tbsp. lemon juice
- 3 cloves garlic, minced
- 1 large white onion, diced
- 1 tsp. Greek oregano
- 1/4 lb. feta, crumbled
- 9 oz. bag fresh spinach
- pinch freshly ground black pepper
- olive oil
- 1/2 lemon
Instructions
In a large bowl, combine first 8 ingredients. Cover and set aside for at least 20 minutes.
Preheat the oven to 350 degrees.
In a large cast iron enamel dutch oven, add spinach and top with chickpea mixture. Combine gently with a wooden spoon.
Add freshly ground pepper, drizzle with olive oil, and cover. Bake for 1 hour.
Uncover, stir, squeeze fresh lemon over the top, and serve!!
Tags: chickpeas, easy to make, feta, flavorful, greens and beans, lemon feta, Mediterranean Baby, one pot, Simple, spinach, tomato lemon feta sauce
Mother of Four