By evelyn/athens on January 23, 2004
Photo by PaulaG
Photo by PaulaG
"Nothing fancy about this dish - just good eating. Round off with some feta cheese and crusty bread."
Serving Size: 1 (405 g)
Servings Per Recipe: 4
"We love this dish! My hubby is a vegetarian and I am always looking for easy vegetarian meals that make everyone happy :) The only think I do differently is I use fresh spinach as i do not like the taste of frozen spinach. Like many others I was thinking I was going to need to umph it up a little with more spice, so I had them ready but it was completely not needed. Perfect as is :)"
"Like other reviewers, I thought this recipe was very good. It is very simple, not a whole lot of prep. I used green onions instead of conventional ones, canned chickpeas and tomatoes, and frozen spinach. I served it over brown rice. I think it would be great in a pita pocket, too. Fiance loved it and expressed a desire for me to make it again."
"YUMMY YUMMY YUMMY! This was just what I wanted. I did use 2 bags fresh spinach (what i had onehand) instead of frozen (i think this made it better!) Served with white rice. "
"I would recommend adding fresh tomatoes no more than 20 minutes before serving. Otherwise, fresh tomatoes will cook away. Also, I would think that the bigger the pieces of spinach, the better--for when you're selecting; use leaf spinach rather than chopped. It makes for a much prettier dish.
Updated: 24 October 2011
I was apprehensive, but this froze well for two months!
I was prepared to have the peas be mushy, but they were not.
I did use fresh chick peas, not canned."
"This made an excellent supper for us last night. I used 2 (14.5 oz) cans of chickpeas, and a heaping 1/2 tsp. of red pepper flakes. I also used 2 bunches of kale that I got at the farmer's market, but frozen spinach (or even fresh bagged spinach) would be even more convenient! I put in 2 tsp. of lemon juice at the end, and we sprinkled feta cheese on top. The seasonings were perfect, and the taste was really good. I picked up some sourdough bread to go with this. A great meal with stuff I almost always have in my pantry. This is a keeper. Thanks, Evelyn!"
"Great dish! Nice and easy to prepare; reheats well. I sprinkled with the recommended feta cheese. Thanks for sharing!"
"Surprisingly tasty. It seemed kind of plain and boring so I wasn't convinced to make it, but it was really good. I would make it again. I made the garbanzos from dried and I think that made a big difference."
"I'm not really sure what happened. Made exactly as directed but my husband nor I enjoyed this dish. I served this with white rice and topped with feta cheese per other reviews. Thank God for the feta cheese, otherwise I don't think I could have eaten much. I'm very confused on the rave reviews?"
"I've made this recipe a couple times now for potlucks and I've been happy both times. This time I made it from dried chickpeas which I soaked 8 hours overnight and then cooked for two hours before making this recipe. (You still cook the chickpeas with the other ingredients for the length prescribed here.)<br/><br/>If people want more kick the recipe allows you to add red pepper flakes to taste so you can put more or less per your preference.<br/><br/>When I made it there was a lot of "soup" juice from the tomatoes and lemon (thus all the suggestions to serve over rice) so I tried to cook that down further so it would be easier to transport in a container that was not a bowl. Next time I will not do that because I think it made the spinach a little too wilty to cook it longer, although it still tasted good overall. (I had frozen spinach which I cooked in its bag in a boiling pot of water then an additional 7 minutes out of the bag with the other ingredients as instructed.) Other than that the recipe is very forgiving. You could have a little more or a little less of items and still have it come out okay.<br/><br/>This is a good comfort food and menu item basic. Not a wow recipe, but it's not a lot of work to make and provides a good source of protein that is filling."
"THIS RECIPE IS WONDERFUL. I cut the recipe in half, used canned chickpeas, 1 bag fresh baby spinach, 1/4 of a small lemon and sprinkle with parmesan for an Italian dish. It was so delicious and I will be making this again. Next time I will definitely use the feta cheese and more lemon for the Greek flair. I would not serve this with anything but crusty bread as suggested. <br/>YUMMY, SUPER RECIPE. Thanks for sharing."
"I liked this, but unfortunately nobody else in the house liked it. We served it over brown rice and topped it with feta cheese. My husband thought it was OK, but the kids hardly touched it and said they really didn't like it. I think this is a good recipe for adults, but not very kid-friendly."
"This was all my favorite individual ingredients, but it didn't please our palate when it was all together. I did make a few additions at the end to oomph the end product. My tomatoes fell apart when cooking (assume tinned ones would not, but I used fresh) so I added some sundried tomatoes at the end which was fun. Also added some sorta spicy black/red olives at the end (like kalamata, but not as salty and a little spicy) which was also a fun addition. At the beginning of cooking I added 1 mild orange bell pepper which blended right in and was a low cal addition. Lastly, added some Greek Seasoning. Oh and I subbed out lemon pepper for the black pepper which I highly recommend. The lemon is key to this recipe, so do not leave it out. Thanks for posting, I'm glad I tried it as it was on the to do list for a few weeks now!!!"
"Looks tasty and easy to make! Beautiful vegetarian dish. I also like another version of this at http://www.lakoniaoliveoil.co.uk/greek-recipes/chickpea-spinach-salad.php<br/>Both are really very healthy recipes"
"Delicious! I added a teaspoon of the red pepper flakes, just like the other spices and I thought it could be too overpowering but it wasn't at all! It added a nice kick to the dish. I also used lemon juice instead of a lemon (didn't have a lemon) and with that I added 1 1/2 tablespoons of the juice. It was great! It accented the spinach while not making anything else have a strong lemon taste. Instead of adding the listed amount of chickpeas (3 cups) , I just used 1 1/2 cups and I thought that amount suited the other portions of the onions, spinach and tomato very well. My family loved it. Definitely making this again :)"
"Wonderful! Made as side dish but will serve in pita as a meal with feta. Thanks so much!"
"I really enjoyed this recipe. Also used fresh spinach instead of frozen, and a 14.5 oz can of organic diced tomatoes. After adding the spinach I had to add a half a cup or so of water because it seemed too dry for me; then in addition to the lemon juice, I also grated some lemon rind into it (I like the lemon flavor a lot) - made it very fresh tasting. Served over brown rice with a little soy sauce (I like the flavor of soy sauce). Yummy!"
"Made these last night, having just returned from Turkey, it reminded me of food over there. I opened the can of chick peas and found out I didn't have 3 cups, it was more like 2 cups. From that point I just winged the recipe and it turned out great. For example, I added fresh baby spinach instead of frozen spinach. Delicious with white rice, I enjoyed the combination of flavours, chick peas, canned tomatoes with herbs, sauteed onions and spinach. I would make them again. Good to have a recipe you can adjust the first time round, and have it come out great!"
"This dish was delicious. I omitted adding the salt because I can get the same salt from my feta cheese."
"Yummy, quick, vegetarian meal. The lemon gives it heaps of tang and flavour. I added borlotti beans because I didn't have enough chick peas, and they worked really well. Ate it as a full meal without rice or anything and it was really filling and satisfying."