Mediterranean Pantry Supper
Transform your weeknight dinner with this vibrant and flavorful Mediterranean Pantry Supper, a quick and easy recipe that's perfect for busy days. Packed with wholesome ingredients like protein-rich chickpeas, briny kalamata olives, tangy capers, and nutrient-dense baby spinach, this one-skillet dish comes together in just 30 minutes. Sautéed onions and garlic form a fragrant base, while dried oregano, thyme, and optional red pepper flakes add bold, aromatic Mediterranean flair. Finished with creamy crumbles of feta cheese and a splash of fresh lemon juice, this comforting meal pairs beautifully with fluffy cooked rice or crusty rustic bread for dipping. Using mostly pantry staples, this recipe is a lifesaver when you need a healthy, satisfying dinner in no time. Perfect for fans of Mediterranean flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 1 medium onion
- 1 15-ounce can canned chickpeas
- 1 15-ounce can canned diced tomatoes
- 0.5 cup kalamata olives
- 1 tablespoon capers
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups baby spinach
- 0.5 cup feta cheese
- 1 tablespoon lemon juice
- 2 cups cooked rice or rustic bread (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Finely mince the garlic and dice the onion. Add both to the skillet and sauté for 3-4 minutes until the onion is translucent and fragrant.
Drain and rinse the canned chickpeas. Add them to the skillet along with the canned diced tomatoes (including their liquid). Stir to combine.
Roughly chop the kalamata olives and add them to the skillet along with the capers, dried oregano, dried thyme, and optional red pepper flakes. Stir well.
Season with salt and black pepper. Let the mixture simmer over medium-low heat for 10-12 minutes, stirring occasionally, until the flavors meld together.
Add the baby spinach to the skillet and cook for another 2-3 minutes until wilted.
Remove the skillet from heat. Sprinkle the feta cheese over the dish and drizzle with lemon juice for a fresh, tangy finish.
Serve hot over cooked rice or with rustic bread on the side for dipping.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 5535 mg | 241% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 30.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 945 mg | 73% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2048 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
