Spinach, Chickpea, and Tomato Casserole

Spinach, Chickpea, and Tomato Casserole

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This classic twist on the casserole recipe mixes hearty vegetables with vegetarian ingredients and protein sources. Cook this dish up for parties and family occasions!

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Chicago IL

Time needed

40 min preparation + 40 min cooking

Serving Size / Yield

4 servings

Ingredients

  • Salt
  • 28 oz chopped tomatoes with juice
  • 3 Tbs extra virgin olive oil
  • 3 plump garlic cloves, minced
  • ¼ tsp sugar
  • Freshly ground pepper
  • 12 oz bunch spinach, stemmed and washed
  • 1 ½ C cooked chickpeas (1 can, drained and rinsed) (optional)
  • 1/2 C Mozzarella
  • 1/2 shredded Parmesan

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Directions

Pulse the tomatoes in a food processor. Heat 1 tablespoon of olive oil over medium heat in a skillet and add the garlic. Cook and stir until fragrant and add the tomatoes, sugar, and salt. When mixture simmers, reduce the heat to medium-low, and continue simmering until the tomatoes have cooked down to a fragrant sauce. Add freshly ground pepper.

Steam the spinach until it wilts, rinse briefly and squeeze out excess water. Chop coarsely. Mix with the chickpeas, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together.

Preheat the oven to 350º. Oil a large baking dish. Spread main casserole mixture in dish, top with the remaining tomato sauce and parmesan, then sprinkle Mozzarella on top.

Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving.


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