Chickpea Casserole with Spinach & Feta

• portions: 4 servings
• temps total: 55 minutes

Ingrédients

2 tablespoons extra-virgin olive oil

½ cup chopped yellow onion

3 cloves garlic, finely chopped (about 1 tablespoon)

½ teaspoon crushed red pepper

1 (16-ounce) package baby spinach

½ cup lower-sodium vegetable broth

2 (15-ounce) cans no-salt-added chickpeas, rinsed

2 cups precooked brown rice (from two 8.8-ounce packages)

2 ounces reduced-fat cream cheese

¼ cup chopped fresh dill, plus more for garnish

1 teaspoon grated lemon zest

3 tablespoons lemon juice

⅛ teaspoon ground nutmeg

6 ounces feta cheese, crumbled

Instructions

Preheat oven to 400°F. Heat 2 tablespoons oil in a large oven-safe skillet over medium heat. Add ½ cup onion, the chopped garlic and ½ teaspoon crushed red pepper; cook, stirring often, until the onion softens, 2 to 3 minutes.

Add 16 ounces baby spinach in batches; cook, stirring frequently, until wilted, about 7 minutes. Continue cooking, stirring occasionally, until the liquid reduces slightly, about 1 minute.

Add ½ cup broth; bring to a boil over medium-high heat, scraping up browned bits from the pan. Remove from heat; stir in rinsed chickpeas, 2 cups rice, 2 ounces cream cheese, ¼ cup dill, 3 tablespoons lemon juice and ⅛ teaspoon nutmeg until combined. Sprinkle with crumbled feta and stir gently once or twice.

Cover and bake until bubbling around the edges, 20 to 22 minutes. Let rest for 5 minutes. Sprinkle with 1 teaspoon lemon zest. Garnish with additional dill, if desired.

Nutrition

• Calories: 568 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 12 g
• Acides Gras Trans: 0 g
• Cholestérol: 48 mg
• Sodium: 564 mg
• Glucides Totaux: 69 g
• Fibres Diététiques: 15 g
• Sucres Totaux: 10 g
• Protéines: 24 g