I just made it and qte it. It was a bit watery. I used a can of chopped tomatÃ³es and a can of drainned chick peas. Also i used fresh spinnach and left out the feta. Next time i will add some tomato paste and up the spices. I think it will also be great with mangold leaves instead of spinnach. It was very quick and easy to make.
Outstanding! Made this last night and it was inhaled. I served with foccacia and a baked feta dish. I added extra oregano, paprika, pepper, sea salt, and lots of pepper flakes-I love my spicy food! My friends raved about it, it's 10:00 am and I'm eating the leftovers cold as I type. I would recommend draining the chickpeas so it doesn't wind up too watery. Thanks for this wonderful dish!
My sentiments exactly (Jenny Sanders). I used two (15.5 oz)drained & rinsed cans of chickpeas & probably half the amount of fresh spinach (did not chop). Used the juice of one whole lemon. My meat loving husband actually praised the abundance of flavors in this meatless, protein & fiber filled dish! My 4 year old daughter enjoyed it equally as well! Thanks for posting this quick dish!
Easy and healthy dish. Must have the lemons or it will be too plain.
Delicious! I used a large green onion (diced) instead of the regular onions, sliced about 5 garlic cloves instead of 3 minced, used canned chickpeas and canned tomatoes because it's what I had on hand. Absolutely delicious recipe that even my "fry it 'til it's dead" husband had seconds of - my preschoolers loved it - we ate every bit! Easy and nutritious and definitely, added to our regular rotation. Thanks for a keeper!!!
Excellent! We topped it with some sliced steak (for the carnivores out there). The feta and the crusty bread are an excellent recommendation - truly highlight the flavours in this dish. The is one of the best things I've eaten in a long time! And my 2 year old ate it too!
I just made this recipe and it is great! Thank You! I am always looking for great recipes to use spinach and this is one I will use often.
This is super super good!! I love all these ingredients together and you can do lots with it! I used 2(15.5oz) cans of drained and rinsed chickpeas which yielded exactly 3 cups and 2 (14.5oz) cans of fire-roasted tomatoes that I drained and kept the juice for cooking and deglazing this dish. Used 1/4 tsp red pepper flakes and 1/2 tsp aleppo pepper flakes which have even better flavor. Only used 1/4 tsp paprika. Finally, used yellow sweet onions, plus a little more oil for all of those onions and fresh spinach. I layered the seasonings each time from the onions, then when adding the chickpeas, then spinach and loved the freshness that the lemon juice added too! This turned out really great and is great with or without the feta on top too! Thank you for the recipe!!
Delicious! I use 2 cans chickpeas and 1 can diced tomatoes. My husband adds feta cheese on top (it's good either way) and we eat it with brown rice.