Chickpea Casserole with Spinach & Feta

• 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 2 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

1. Preheat oven to 400°F. 
2. Heat 2 tablespoons oil in a large oven-safe skillet over medium heat. 
3. Add ½ cup onion, the chopped garlic and ½ teaspoon crushed red pepper; cook, stirring often, until the onion softens, 2 to 3 minutes.
4. Add 16 ounces baby spinach in batches; cook, stirring frequently, until wilted, about 7 minutes. 
5. Continue cooking, stirring occasionally, until the liquid reduces slightly, about 1 minute.
6. Add ½ cup broth; bring to a boil over medium-high heat, scraping up browned bits from the pan. 
7. 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. 
8. Sprinkle with crumbled feta and stir gently once or twice.
9. Cover and bake until bubbling around the edges, 20 to 22 minutes. 
10. Let rest for 5 minutes. 
11. Sprinkle with 1 teaspoon lemon zest. 
12. Garnish with additional dill, if desired.