The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 14, 2009
as some other reviewers recommended, i didn't drain the tomatoes. i also didn't measure the garlic, but probably put in a little more than it called for. i poured the mixture, minus the feta, over some boneless, skinless chicken breasts and baked it for 30 minutes at 350. i added the feta when i took it out of the oven so the cheese was just barely melted. delicious! my dish only had room for two chicken breasts, but this recipe made enough to top three or four.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 2, 2009
I made this for my boyfriend a few weeks ago and he LOVED it. I added more garlic than called for (I love garlic) and tossed chicken in with it then served it over penne pasta. It was a really great summery meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 1, 2009
This is VERY good, especially for a vegetarian recipe. If you aren't a vegetarian, throw a couple of chicken breasts on top and serve it with brown rice. Delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 31, 2009
Anyone who says this is bland didn't use the wine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 23, 2009
Awesome! Added extra garlic, a jalapeno, a handful of chopped baby spinach, and didn't drain the tomatoes. Also felt it needed something to add depth to all the bright flavors, so I added some paprika and a little smoked paprika, and I think that helped balance it out. My fiance, who's a meat eater (I'm veg), said upon taking his first bite "If only people knew how good vegetarian cuisine could be!" Then he added something about chickpeas being the new steak :) Served this hearty dish over couscous and will certainly make it again.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 12, 2009
No leftovers! That never happens at my house. Thank you! :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 22, 2009
Good with pasta
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 30, 2009
I made this for an Italian-themed potluck dinner and it received rave reviews. I'll make again and freeze to have on hand for quick, tasty, healthy meals.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 8, 2009
Followed recipe precisely except adding the oregano just before the tomatoes. I served it over baby spinach and loved loved the combo. I love how easy this is with so much coming out of cans - only 1 onion to chop! Could probably cut back on the cheese to be healthier without losing much. Even though its a lot, though, I love cheese!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 19, 2009
Excellent recipe! I followed the suggestions of others and 1)didn't drain the tomatoes 2)added a little extra garlic, plus some basil and rosemary 3)added the feta cheese upon serving the dish, rather than cooking it for 5 minutes 4) added spinach and mushrooms and 5) squeezed fresh lemon juice over the dish just before serving. Definitely making again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 15, 2009
This is now one of my favorite meals! I added a bit of cooked chicken I had left over, but that was it. My mom didn't care for it, but that's only because she doesn't like feta. Thanks!
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DBG
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 8, 2009
WOW! This is so easy and much more tasty than I thought it could be!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 24, 2008
Wonderful, delicious, I could eat this dish a few times a week. Always a hit in the house.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 13, 2008
A very good starting point for a vegetarian meal. A few modifications: I used only half of an onion chopped, and cooked it with 1/2 cup of fresh sliced onions for about 10 minutes before adding the garlic, a pinch of red pepper flakes, and just 1 tsp of oregano (because that's all there was left). I'm glad I didn't add a full tbsp, because it may have been overpowering. I simmered the tomatoes and wine as directed, then added just the chickpeas to let simmer for another 10-15 minutes to really get the flavours blended. Based on other reviews, I just sprinkled the feta on the dish at the end to keep it looking as good as it did while it simmered! Served it with brown rice cooked in vegetable broth to get a full protein. Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 10, 2008
So great!!! We did not miss the meat in any way with this recipe. I can't wait to eat the leftovers! I used 2 fresh tomatoes instead of canned and broth instead of wine and it was so fantastic. I'll bet it's even more fantastic with wine!!! Thank you, thank you for the recipe :)
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 9, 2008
The flavor of this recipe was great. I added chopped up pieces of kale to give it even more of a nutritional boost. The kale tasted delcious sauteed with the melted feta.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 9, 2008
Inexpensive, and so delicious! We did a whole cup of Feta, but I'm guessing that there is a difference between a packed 3/4c and loose 1c. We also sauteed some shrimp first, to boost the protein for my pregnant vegetarian wife! I served it on a simple lemon rice pilaf(regular rice with some juice and zest, onions, a little thyme). Amazing! One of the best on the site.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 8, 2008
This dish lacks color and flavor. I would suggest using some frozen corn for color & flavor as well as well as extra spices. I would also suggest more feta cheese as well as perhaps some red pepper. I served this with whole wheat spaghettini and topped with grated parmesan cheese.
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Photo by Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 15, 2008
Very yummy. Went great with grilled tuna. Wouldn't change a thing at all. Make sure you slowly cook the onions/garlic/oregano. It is definately a sweat, not a saute or you'll burn the oregano. Thanks much, this will be made again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 5, 2008
I used 2 fresh tomatoes, some extra garlic and put it over brown rice. DELICIOUS. One of the best finds on this website.
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