The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 23, 2008
Really easy and very tasty! I used a Riesling and it had a really nice flavor. I also added some cubes of tofu for extra protein. Also, the tomatoes I used had garlic and oregano already in them, and I added some rosemary to it. I didn't have any onion and it still turned out great.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 12, 2008
We like vegetarian dishes and this one is very good. And quick and easy to fix. Wouldn't change a thing.
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Home Town: Medford, Oregon, USA
Living In: Pendleton, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: May 16, 2008
This is good on top of steamed spinach.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 29, 2008
This looked awful, but tasted pretty good. I didn't drain the tomatoes as others suggested and added extra feta (although I don't think that was neccessary). I would also suggest using less oregeno.
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NMR

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 29, 2008
Excellent vegetarian recipe and easy to prepare. My boyfriend and I went back for 2nds and then there wasn't any. I added 1 cup of feta instead of the 3/4 cup and it was wonderful.
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Home Town: Tiverton, Rhode Island, USA
Living In: Clearwater, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 23, 2008
I didn't like it with the Feta.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 15, 2008
Wow! I love this. I think I may used fresh spicy oregano next time. Other than that, perfecto!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 4, 2008
My family loved this-quite a surprise that it was so satisfying without meat. I used 1 c. feta and per another's suggestion served it with the Barley Bake from this site (I added 1T basil to the bake). Next time I'll double it to make the portions of the two recipes come out even. Thank you, Jen, we'll have this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 10, 2007
I love this. It is a great side dish and the feta cheese really makes the dish.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 30, 2007
Fantastic! An easy recipe to introduce your family to beans. Lots of flavour and very filling.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 22, 2007
I was looking for a new chickpea recipe, and I really enjoyed this. It was good on basmati rice, but also really good on a soft baguette, and also to dip my pita chips in. A good excuse to enjoy a glass of wine. Easy and creative! Love it.
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Cooking Level: Intermediate

Home Town: Lunenburg, Nova Scotia, Canada
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 9, 2007
Great, but with a few tweaks: I did not use a whole onion because that seemed a little excessive. I also did not drain the tomatoes, then added a litle more wine and threw in some orzo to soak up the extra liquid. I added basil as well. Great flavor, and tasted even better the next day!
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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: Oct. 27, 2007
This is excellent. I used white beans instead of chickpeas because I had none, and I actually found the consistency of the white beans more suitable. I paired it with a recipe called 'Barley Bake' on allrecipes. It was a fabulous dinner!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 31, 2007
So good! will be making again and I'd also like to try the sauce over pasta.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 13, 2007
I really liked this. It was surprisingly full of flavor for such few ingredients. I would recommend putting the feta sprinkled on top each serving rather than mixing it into the dish. It made the dish look really pretty and it tasted good, too!
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 29, 2007
Liked this over rice.
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Photo by ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 17, 2007
4-15-07. This was easy to make, and tasted wonderful, just per recipe. Used as a side dish with roasted leg of lamb, brown basmati rice and simple green salad for a wonderful Sunday dinner with friends.
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daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 10, 2007
The ingredients sounded strange to me... but since I had a huge amount of feta on hand I decided to try it. I used seasoned diced tomatoes and didn't drain them. I have to say this was quite good over rice! Thanks for the recipe!
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Photo by POPPINS99

Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 31, 2006
I didn't like this recipe. The ingredients were just that: ingredients - they did not really work together... It was edible, but I wouldn't make it again.
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BB

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 30, 2006
As per my previous posting I'm back to tell you this freezes very well. I froze it in portions (for work) w/ (cannned, rinsed, drained) chickpeas that had been sauteed w/ olive oil, onion & garlic, & with brown rice portions (cooked in orange juice). As always, I let all components come to room temp, then chilled overnight in the fridge b/f freezing. When I re-heated at work the meal was only partially thawed but still turned out well. Of course if frozen/only part-thawed, microwave at Low for best results.
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