This chickpea braise is simple in method but generous in character. Lemon sharpens the broth, spinach gives softness and color, and feta added at the end turns the whole dish into a neat and complete supper.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- 2 x 400 g cans chickpeas, drained
- 250 ml vegetable stock
- 150 g cherry tomatoes, halved
- 120 g spinach
- 1 lemon, zest and juice
- 120 g feta, crumbled
- 2 tablespoons chopped dill or parsley
- Salt and black pepper, to taste
Instructions
- Warm the olive oil in a heavy pan over medium heat. Add the onion and cook for 8 minutes until softened. Stir in the garlic, oregano, and chili flakes.
- Add the chickpeas, stock, and cherry tomatoes. Bring to a simmer and cook for 15 minutes so the broth reduces slightly and the tomatoes begin to collapse.
- Stir in the spinach and cook just until wilted. Add the lemon zest and most of the juice, then taste and season with salt and black pepper.
- Spoon into shallow bowls and finish with feta, herbs, and a final squeeze of lemon if needed.
Tips
- For a richer texture, mash a small spoonful of the chickpeas into the broth before adding the spinach.
- Serve with toasted bread to catch the lemony juices.
- Leftovers hold well and make an excellent lunch the next day.