Chickpeas with Tomatoes, Spinach & Feta

(from kylerhea’s recipe box)

NUTRITION ESTIMATE Per Serving (a generous 1 cup), without/with anchovies: 223/227 Calories; 7g Tot Fat; 3g Sat Fat; 12/14mg Cholesterol; 596/670mg Sodium; 32g Carb; 7g Fiber; 6g Sugar; 9g Protein.

WEIGHT WATCHERS Old Points 4, PointsPlus 6
Baby spinach is too tender for cooking, better to use “curly” spinach. It does require careful washing to remove all the grit from growing.
I like the idea of this for a hearty breakfast. Before adding the feta, scoop out four wells in the tomato mixture and slip an egg into each one. Place in a 200F oven until the eggs are almost cooked to the desired doneness. Top with feta and return to the oven for a last minute or two.

Source: Veggie Venture

Serves 4 people

Categories: Beans, Chickpeas, February2012, Garbanzos, Main Dish, Vegetarian


  • 1 tablespoon olive oil
  • 1 large onion, chopped in large pieces
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 2 anchovy filets, optional (omit for vegetarian dish, Note to Vegetarians)
  • Pinch red pepper flakes
  • 1 15-ounce can diced tomatoes
  • 1/2 cup water
  • 1 can chickpeas, rinsed and drained
  • 2 ounces fresh curly spinach (see TIPS), about 2 cups cut into ribbons
  • 2 ounces feta, crumbled
  • Fresh cilantro or parsley, chopped


  1. In a large skillet, heat the olive oil on MEDIUM until shimmery, add onion and garlic as they’re prepped, stirring to coat with oil. Let cook gently until onions begin to soften.

  2. Stir in tomato paste, anchovies and red pepper flakes and work into mixture, cook for 1 minute. Stir in tomatoes and water and bring to a simmer. Adjust heat to maintain a slow simmer and simmer for about 20 minutes.

  3. Stir in chickpeas and heat through. Stir in spinach and let cook for about 3 minutes, just until soft. Sprinkle feta across the center and cilantro or parsley around the edge. Let feta soften for 1 – 2 minutes, then serve immediately.

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