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chickpea spinach tomato casserole

Chickpea Spinach Tomato Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine Mediterranean
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 4 Measuring spoon
  • 1 colander
  • 1 Mixing bowl
  • 1 aluminum foil sheet

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 clove garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 can chickpeas 15 ounces each, drained and rinsed
  • 1 can crushed tomatoes 28 ounces
  • 1/2 cup vegetable broth
  • 5 ounce fresh baby spinach roughly chopped
  • 1/3 cup fresh parsley chopped
  • 1/4 cup Parmesan cheese grated, optional
  • 1/2 cup feta cheese crumbled
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil for topping
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly oil the baking dish.
  • Warm 2 tablespoons olive oil in the skillet over medium heat until shimmering.
  • Sauté the onion for 5 to 6 minutes until soft and translucent.
  • Stir in garlic, cumin, smoked paprika, red pepper flakes, oregano, salt, and black pepper, cooking 1 minute until fragrant.
  • Add chickpeas, crushed tomatoes, and vegetable broth, then simmer for 5 minutes to meld flavors.
  • Fold in spinach until just wilted, then stir in parsley, lemon zest, and lemon juice.
  • Taste and adjust seasoning with additional salt or pepper if needed.
  • Transfer the mixture to the baking dish and smooth the top.
  • Sprinkle evenly with Parmesan if using, then top with feta.
  • In a bowl, combine panko with 1 tablespoon olive oil and scatter over the casserole.
  • Cover loosely with foil and bake for 15 minutes.
  • Remove foil and bake another 10 to 12 minutes until bubbling and the topping is golden.
  • Let the casserole rest for 5 minutes before serving.

Notes

Drain chickpeas well to avoid a watery sauce, and pat them dry if time allows for better texture. If you prefer dairy-free, skip the Parmesan and feta and increase salt slightly, or replace with a few tablespoons of nutritional yeast for savory depth. For added richness, stir a splash of coconut milk or a knob of butter into the sauce before baking. The casserole can be assembled a day ahead and refrigerated; add 5 to 10 minutes to the covered bake time if baking from cold. Serve with crusty bread or over cooked grains like quinoa or couscous, and add more heat with extra red pepper flakes or a drizzle of harissa when serving.
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