Greek Chickpeas & Spinach with Feta
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
One of the easiest vegetarian dinners you can make is also one of the most delicious. Here, five simple ingredients—onion, chickpeas, spinach, lemon, and feta—come together for a deeply satisfying dish. It has plenty of sunny citrus flavor without veering into too-sharp territory. To create the saucy effect, we leave one can of chickpeas undrained, and half of the cheese is stirred into the dish to melt into the sauce.
Ingredients
Olive oil
1 Tbsp
Uncooked red onion(s)
1 cup(s), chopped
Kosher salt
0.25 tsp
Black pepper
0.25 tsp
Canned chickpeas
30 oz
Fresh baby spinach
10 oz
Lemon zest
2 tsp
Fresh lemon juice
2 Tbsp
Crumbled feta cheese
0.5 cup(s)
Instructions
1
Heat the oil in a large skillet over medium. Add the onion, salt, and black pepper; cook until the onion is crisp-tender, stirring occasionally, about 5 minutes.
2
Drain one can of chickpeas and leave the other can undrained. Add the chickpeas (and the liquid from one can) to the skillet. Bring to a boil. Gradually add the spinach, stirring until the spinach wilts. Stir in the lemon zest and juice and half of the cheese. Sprinkle the remaining cheese on top.
3
Serving size: 1 ⅛ cups
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