Hearty Spinach, Zucchini & Chickpea Casserole: Your New Weeknight Hero

👩‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C).
2. 2

   Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. 3

   Add diced zucchini to the skillet and sauté for 5 minutes, stirring occasionally. Stir in the rinsed and drained chickpeas and cook for 2 minutes more.
4. 4

   Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.
5. 5

   Add the fresh spinach in batches, stirring until it completely wilts down. Pour in the undrained diced tomatoes and vegetable broth. Season with salt and black pepper. Bring the mixture to a gentle simmer, then remove from heat.
6. 6

   If not using an oven-safe skillet, transfer the mixture to a 9x13 inch baking dish. Cover the dish with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender, and the sauce is bubbly and slightly reduced.
7. 7

   Let the casserole rest for 5 minutes before serving. Garnish with crumbled feta (if using), fresh parsley or dill, and a squeeze of fresh lemon juice.