Braised Chickpeas With Tomato, Spinach, And Feta

• 3 tablespoons extra virgin olive oil
• 5 cloves garlic minced
• 1/2 teaspoon red pepper flakes
• 5 ounces baby spinach
• 24 ounces marinara sauce
• 1 can Roma tomatoes whole peeled, roughly crushed
• 1 can chickpeas drained
• 1 teaspoon kosher salt
• 1 lemon zest and juice
• 8 ounces feta cheese block, cut into large pieces

1. Heat the oven to 375 degrees Fahrenheit.
2. In a skillet over medium-heat, add the olive oil and garlic cloves and cook for 1-2 minutes,naking sure not to burn the garlic. Add in the red pepper flakes and spinach. Saute until thenpinach has wilted.
3. Add in the marinara, Roma tomatoes, chickpeas, and kosher salt along with the zest and juice of thenemon. Cook for 5 minutes until a simmer is reached. Remove from heat and place the blocks ofneta cheese into the sauce. Place skillet in preheated oven and cook for 8-10 minutes until the cheese hasnelted.
4. Serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread.

extra virgin olive oil, garlic, red pepper, baby spinach, marinara sauce, tomatoes, chickpeas drained, kosher salt, lemon zest, feta cheese

Taken from www.yummly.com/recipe/Braised-Chickpeas-with-Tomato_-Spinach_-and-Feta-2712016 (may not work)