These Baked Vegetarian Greek Chickpeas (ρεβίθια με σπανάκι) is a delicious and comforting Greek dish made with chickpeas, baby spinach, white wine, tomatoes, and crumbled feta, baked to perfection.
A vegetarian twist on a classic favorite.
Chickpeas are a staple in Greek cuisine, especially during periods of fasting.
But even outside of Lent, they’re one of the most nourishing and satisfying legumes to cook with.
This baked version of the classic dish pairs chickpeas with tender baby spinach, a light tomato sauce, and crumbled feta for a healthy and comforting vegetarian meal.
Nutritional value of the dish
Not only is this vegetarian dish full of Mediterranean flavour, it’s also rich in plant-based protein and fibre, thanks to the chickpeas.
Spinach adds iron and a boost of vitamins, while olive oil, wine, and tomato bring depth and brightness.
A little feta at the end gives a lovely salty contrast without overpowering the earthiness of the legumes. It’s a simple meal, but one that nourishes both body and soul.
Unlike my older stovetop vegan recipe for Stewed Chickpeas with Spinach, this version is partly baked, making it even richer in taste and texture.
The chickpeas are soaked overnight and then the next day simmered until tender, then combined with a base of sautéed onion, garlic, spinach, wine, and tomatoes.
Everything is baked together, allowing the flavours to meld beautifully.
The final touch is crumbled feta, which adds creaminess and depth.
Whether served warm or at room temperature, this dish is perfect with a slice of crusty bread.
It’s ideal for vegetarians or anyone wanting a lighter yet satisfying Greek meal.
More Chickpea Recipes from the Blog:
- Revithοsoupa – Greek Chickpea Soup
- Revithokeftedes – Chickpea Patties
- Revithosalata – Chickpea Salad
- Revithia sti Gastra – Stewed Chickpeas
All of these dishes are delicious examples of Greek comfort food made with simple, honest ingredients.
Baked Vegetarian Greek Chickpeas with Baby Spinach and Feta
Make this delicious and healthy Greek recipe for chickpeas with baby spinach from scratch. Full of Mediterranean flavors, it's perfect for a comforting vegan or vegetarian meal.
Ingredients
- 250 g dried chickpeas (about 1¼ cups)
- 1 medium onion, finely chopped
- 1 garlic cloves, minced
- 60 ml olive oil
- 100 g baby spinach
- ¾ cup white dry wine
- 370 grams chopped tomatoes or tomato passata
- 1 tsp salt & freshly ground black pepper, to taste
- ½ tsp sweet paprika (optional: add a pinch of hot paprika or chili flakes)
- 1/4 cup fresh dill and parsley, chopped (optional, for garnish)
- 1 cup water
- 6o grams feta, crumbled
Instructions
Soak the Chickpeas:
- The night before, place the chickpeas in a bowl with plenty of cold water and a pinch of baking soda. Soak overnight (at least 10–12 hours).
- Drain, rinse thoroughly, and set aside.
Cook the Chickpeas:
- Add soaked chickpeas to a pot with fresh water and bring to a boil.
- Skim off foam.
- Drain and add fresh water.
- Bring to a boil, then reduce heat and simmer until tender (about 45 minutes).
- Drain and put in a baking dish.
Prepare Base:
- If the spinach needs washing, wash it and let it drain in a colander.
- In a wide pot or deep sauté pan, heat the olive oil.
- Add the onion and sauté over medium heat until soft and translucent.
- Stir in the garlic and cook for another minute.
- Add spinach in batches, letting it wilt before adding more.
- Season with salt, pepper and sweet paprika.
- Add the wine and cook for 5 minutes, until the alcohol evaporates.
Add Tomato and Simmer:
- Stir in the grated tomato (or tomato passata) and cook for 3–4 minutes until it thickens slightly.
- Finally, add the chopped dill and parsley and mix.
Combine Chickpeas and Spinach:
- Pour the spinach mixture in the dish with the cooked chickpeas and some water.
- Season with salt, pepper and sweet paprika to taste.
- Bake in a preheated oven to 170oC for 20 minutes.
- For vegetarians: Remove from the oven and crumble the feta on top.
- Bake for about 10–15 minutes until feta starts melting.
Serve:
- Garnish with chopped dill or parsley, if using.
- Serve warm or at room temperature with crusty bread.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 297Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 331mgCarbohydrates 26gFiber 7gSugar 7gProtein 8g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
