Roasted Fennel and White Bean Bake with Lemon
Tender fennel wedges and white beans bake in a thick tomato sauce under crisp lemon-parsley breadcrumbs. A four-portion, dairy-free autumn dinner.
Dinner · Vegetarian · Vegan · Dairy-free · One pot · Quick prep
Marry Me Chickpeas with Spinach
Chickpeas simmered with sun-dried tomatoes, coconut milk and spinach. A creamy, comforting dinner from one pan.
30 min4 servings
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ¼ tsp chilli flakes
- 1 can chickpeas, 19 oz / 540 mL can, drained and rinsed
- ½ cup oil-packed sun-dried tomatoes, drained and sliced
- 400 ml full-fat canned coconut milk
- 3 tbsp tomato paste
- ½ tsp fine salt
- ¼ tsp black pepper
- 2 cups baby spinach
- ¼ cup chopped fresh basil
How to make Marry Me Chickpeas with Spinach
Timing details
Estimated total: 10 minutes of preparation and about 20 minutes on the stovetop. Optional rice or bread is not included.
- 01
Warm the oil in a large skillet over medium heat. Soften the onion for 4 minutes, stirring often.
- 02
Stir in garlic, oregano and chilli flakes. Cook for 1 minute without letting the garlic brown.
- 03
Add chickpeas, tomatoes, coconut milk, tomato paste, salt and pepper. Bring to a gentle simmer, then lower the heat and cook for 12 minutes, stirring occasionally.
- 04
Fold in the spinach and basil. Cook for about 2 minutes, until the spinach wilts and the chickpeas are hot throughout. Divide between four bowls.
Recipe questions
Will it taste of coconut?
Full-fat coconut milk makes the sauce creamy and contributes a coconut flavour.
How do I keep leftovers?
Refrigerate promptly in a covered container at 4°C or colder; use within 3 days. Reheat to 165°F (74°C).
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Recipe source: Adapted from Lauren McNeill at Tasting to Thrive. Adapted with extra spinach and a smaller amount of salt and chilli. Serve with separately prepared rice or bread if desired.
Additional references: Health Canada food storage guidance · FoodSafety.gov reheating guidance
You may also like
Sweet Potato Black Bean Tacos with Lime Slaw
Roasted sweet potato, cumin-scented black beans and crisp lime slaw tucked into warm corn tortillas. Add sliced avocado and bring the fillings to the table.
Fajita Chicken and Rice Dinner
Golden chicken, colourful peppers, and rice that soaks up every bit of that lime-spiked flavour.
Cranberry Rosemary Chicken Thighs with Red Onion
Four browned chicken thighs roast over red onion and fresh cranberries, then get a tart maple-Dijon pan sauce. The skin stays above the liquid while the fruit softens.