Chickpea Spinach Tomato Casserole

Picture a bubbling casserole, its tomato-red base freckled with golden panko and flecks of emerald spinach, sending up ribbons of garlicky, smoky aroma as feta softens into creamy pockets.

Imagine spooning into tender chickpeas suspended in a silky, cumin-and-paprika-kissed sauce—comfort that’s brightened with lemon and parsley so each bite feels both cozy and fresh.

This matters to me because it’s the dinner I lean on when I want wholesome satisfaction without fuss: pantry staples, quick prep, and flavors that taste like they’ve simmered all afternoon.

It’s just right for busy weeknights, potlucks where you need a reliable crowd-pleaser, or unhurried Sunday suppers with crusty bread at the ready.

One rainy evening after a long commute, this casserole saved us—thirty minutes later we were gathered around the table, warmed by the oven and a dish that felt like a small victory.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor with cumin, smoked paprika, and lemon
• Packs plant-based protein from hearty chickpeas and spinach
• Uses pantry staples for an easy, weeknight-friendly bake
• Offers customizable dairy-free or cheesy topping options
• Meal-prep friendly; assemble ahead and bake when ready

Ingredients

• 2 tbsp olive oil — extra-virgin for best flavor (choose a fresh, peppery bottle)
• 1 medium yellow onion, diced — about 1 1/2 cups (look for firm, heavy onions)
• 4 cloves garlic, minced — fresh over jarred for brighter aroma
• 1 tsp ground cumin — freshly opened for vibrant warmth
• 1 tsp smoked paprika — Spanish-style for deep smokiness
• 1/4 tsp red pepper flakes — adjust to heat preference
• 1/2 tsp dried oregano — rub between fingers to release oils
• 1/2 tsp salt — kosher salt for consistent seasoning
• 1/4 tsp black pepper — freshly ground for best bite
• 2 cans (15 oz each) chickpeas, drained and rinsed — pat dry to avoid watery sauce
• 1 can (28 oz) crushed tomatoes — choose a reputable San Marzano-style
• 1/2 cup vegetable broth — low-sodium to control salt
• 5 oz fresh baby spinach, roughly chopped — stems trimmed for tender bites
• 1/3 cup fresh parsley, chopped — flat-leaf for cleaner flavor
• 1/4 cup Parmesan cheese, grated (optional) — real Parmigiano Reggiano if using
• 1/2 cup feta cheese, crumbled — sheep’s milk for tangier taste
• 1/2 cup panko breadcrumbs — for extra-crispy topping
• 1 tbsp olive oil (for topping) — helps panko brown evenly
• 1 tsp lemon zest — microplane for fine, fragrant zest
• 1 tbsp lemon juice — freshly squeezed for brightness

Step-by-Step Method

Preheat & Prep

Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish. Set out a large skillet, saucepan, and mixing bowl. Drain and rinse chickpeas; pat dry. Dice the onion, mince the garlic, chop spinach and parsley, and zest the lemon. Measure spices, broth, cheeses, panko, and olive oil. Keep foil ready for baking.

Sauté the Aromatics

Warm 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add diced onion. Sauté 5 to 6 minutes until soft and translucent, stirring occasionally. Stir in minced garlic, cumin, smoked paprika, red pepper flakes, oregano, salt, and black pepper. Cook 1 minute, stirring constantly, until fragrant and lightly toasted.

Simmer the Sauce

Add chickpeas, crushed tomatoes, and vegetable broth to the skillet. Stir to combine and bring to a gentle simmer. Cook for about 5 minutes to meld flavors.

Adjust heat to maintain a steady bubble. Taste a spoonful of sauce to gauge seasoning; you’ll fine-tune after adding greens and lemon.

Wilt the Greens

Fold in the chopped spinach. Stir until just wilted, 1 to 2 minutes. Add the chopped parsley, lemon zest, and lemon juice. Stir to combine. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep the mixture thick but saucy, not watery.

Assemble the Casserole

Transfer the chickpea mixture to the prepared baking dish. Smooth the top with a spoon. Sprinkle evenly with grated Parmesan if using. Crumble the feta over the surface. Make certain even distribution so each portion has a bit of cheese. Set aside while preparing the crunchy topping.

Mix the Crunchy Topping

In a mixing bowl, combine panko with 1 tablespoon olive oil. Toss with fingers to evenly coat the crumbs so they toast well. Scatter the oiled panko evenly over the casserole. Aim for a thin, uniform layer to encourage crisp browning without sogginess.

Bake Covered, Then Uncovered

Cover the dish loosely with aluminum foil, tenting to prevent sticking. Bake for 15 minutes to heat through. Remove the foil and continue baking 10 to 12 minutes until bubbling and the topping turns golden. Rotate the pan once if browning unevenly.

Rest & Serve

Remove from the oven and let the casserole rest for 5 minutes to set. Spoon into bowls or plates. Serve with crusty bread or over quinoa or couscous. Add extra red pepper flakes or a drizzle of harissa for heat. Garnish with additional parsley if desired.

Ingredient Swaps

• Dairy-free: Omit Parmesan and feta; use 3–4 tbsp nutritional yeast or a vegan feta.
• Gluten-free: Swap panko for gluten-free breadcrumbs or crushed rice cakes/cornflakes.
• Budget: Replace feta with shredded mozzarella or skip cheese; use dried parsley (1–2 tsp) instead of fresh.
• Protein/texture: Sub 1 can chickpeas with white beans or lentils; add diced mushrooms for meatiness.
• Greens: Use kale, chard, or frozen spinach (thawed and well-squeezed).
• Tomatoes: Substitute 2 cans (14.5 oz) diced tomatoes plus 2–3 tbsp tomato paste.
• Broth: Use water with 1/2 tsp bouillon or soy sauce for umami.
• Spices: Swap smoked paprika with regular + a dash of liquid smoke; use coriander for cumin if needed.
• Topping: Use crushed crackers, toasted oats, or polenta instead of panko; drizzle with olive oil.
• Lemon: Replace with 1–2 tsp red wine vinegar or sherry vinegar.

You Must Know

Doneness • If the topping isn’t crisping by the end, move the dish to the top rack and use a brief 1–2 minute broil until panko is deep golden and sounds crunchy when tapped; this prevents a pale, soggy lid.

Troubleshoot • When the sauce looks watery after combining tomatoes and broth, hold back 1/4 cup broth next time or stir in 1–2 teaspoons tomato paste; you want a thick, spoon-coating consistency that barely pools when dragged with a spoon.

Flavor Boost • For deeper savoriness, toast the spices in the oil until the cumin smells nutty and paprika blooms (about 45–60 seconds) before adding wet ingredients; the aroma should turn from raw to warm and smoky.

Scale • To serve 8–10, increase chickpeas to 3 cans and tomatoes to 1½ cans (about 42 ounces) and use a 12×8-inch or two 8×8-inch dishes; extend covered time by 5 minutes and look for steady bubbling at the edges before uncovering.

Make-Ahead • If assembling a day early, cool the sauce fully, stir in spinach just before baking to prevent oxidation, then bake from cold with an extra 8–10 minutes covered; look for hot steam when lifting a corner of foil (at least 165°F center).

Serving Tips

• Spoon over lemony couscous; finish with extra parsley and a drizzle of olive oil.
• Serve alongside warm crusty bread to mop up the saucy tomatoes.
• Plate with a crisp cucumber-tomato salad and a squeeze of fresh lemon.
• Top with a dollop of garlicky yogurt or tzatziki for cool contrast.
• Add heat at the table with harissa or chili oil.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 4 days.

Reheat covered at 350°F or microwave with a splash of broth.

Assemble up to 24 hours ahead and bake longer if cold.

This casserole freezes well for up to 2 months.

Thaw overnight and reheat until hot and topping re-crisps.

Reheating

Reheat gently: microwave covered portions 60–90 seconds, stirring once.

Oven 325°F, covered 15–20 minutes until warmed through.

Stovetop low heat with splash of broth, stirring occasionally.

Avoid boiling to preserve texture.

Ottolenghi-Inspired Weeknights

When weeknights feel rushed, I lean into Ottolenghi’s spirit: bold pantry spices, bright herbs, and a hit of citrus to make simple ingredients sing.

I reach for cumin, smoked paprika, and a flicker of red pepper flakes, then brighten the casserole with lemon zest and a confident squeeze of juice.

The tomatoes carry it; the chickpeas anchor it; spinach melts into silky green ribbons.

• Swap parsley with torn mint and dill, then finish with a drizzle of olive oil kissed by lemon.
• Layer in a spoon of harissa or Aleppo pepper, and scatter feta for salty lift and panko for crunch.
• Serve with warm pita or over couscous, and add a quick cucumber-herb salad to echo the citrusy notes.

It’s weeknight cooking that still feels celebratory.

Final Thoughts

Ready to dig in? Give this cozy Chickpea Spinach Tomato Casserole a try, and feel free to tweak the spices, cheeses, or heat level to make it your own!

Frequently Asked Questions

Can I Freeze This Casserole and for How Long?

Yes—you can freeze it. I cool it completely, wrap tightly, and freeze up to 3 months. Thaw overnight, then reheat covered at 350°F until hot, uncover to re-crisp the topping. It returns bubbling, fragrant, and comforting.

What Wine Pairs Best With This Casserole?

I’d pour a zesty Mediterranean white—Albariño, Vermentino, or Assyrtiko. They cut through richness, lift herbs, and love tomatoes. Prefer red? I’d pick a chillable Grenache or light Tempranillo. Sparkling rosé? Absolutely—bright, salty, joyful pairing.

How Can I Make It Kid-Friendly and Less Spicy?

Skip red pepper flakes, halve smoked paprika, and add a pinch of sugar. I’ll stir in extra broth, more spinach, and mild mozzarella. Serve with buttered noodles; offer lemon separately. Kids adore crunchy panko—keep it lightly golden.

Is This Recipe Suitable for Meal Prep Lunches?

Yes—it’s perfect for meal prep. I portion it into containers, cool completely, refrigerate 4 days, freeze 3 months. Reheat gently, splash in broth or lemon. Pack with quinoa or crusty bread; the crunchy topping revives under a quick broil.

Can I Cook It Entirely on the Stovetop Without Baking?

Yes—you can. I’d simmer the saucy base, wilt the greens, then finish covered on low to toast breadcrumbs in a dry skillet. Crumble feta, drizzle olive oil, squeeze lemon, and serve while everything’s steamy and fragrant.