Reviewed: Nov. 10, 2009

This had great flavor. But I'm not sure that I'm a big fan of chick peas, the ones that didnt mash were hard and dry. Might try again but with a softer bean.

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BRATTYBLUEEYES

Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

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Reviewed: Nov. 3, 2009

I enjoyed this very much.. It was good both hot and cold.

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Angi

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Reviewed: Oct. 18, 2009

i used fresh spinach which i had washed so there was enough liquid in the recipe for me. i would suggest using the liquid from the garbanzo beans if you feel it is too dry. i also used cumin seeds which i roasted in the olive oil prior to putting the rest of the ingredients in. wonderful recipe, reminds me of chana masala (try it if you want something spicier with rice). feeds two as a main dish. thanks!

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Karen N.

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 15, 2009

Quick, tasty and very easy to make. It is dry though and I suggest either adding water or some other liquid, or simply don't squeeze all the water from the spinach. Will definitely make again and again :)

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MajONeZ

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Reviewed: Oct. 6, 2009

This was a wonderful surprise!! I have never had garbanzo beans so wasn't sure what to expect but this was so good. The only changes I made was using cayenne pepper instead of the cumin, buy only because my cumin fell behind the stove when I went to get it out of the spice cabinet :-(. I just finished up the leftovers for my morning snack at work.. the leftovers were just as good. Yummy, thank you!

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amandak23k

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

So good and easy. Added a fresh tomato for color.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Sep. 5, 2009

Easy and delicious! My husband and 5 year old loved this, my son asked for it again the next night! The only change I made to this recipe was made the gb's fresh.

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ambrosia

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Reviewed: Aug. 27, 2009

We loved this. A nice change from the usual sauteed spinach. I added some vegetable stock to moisten it up a bit. It turned out great. I did however use fresh leaf spinach with the spines removed. Fresh spinach is more hearty than baby or even frozen spinach. The cumin is the key to the recipe.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Aug. 25, 2009

I loved this. I even got my husband (who says he doesn't like spinach and onions) to try it and he liked it too. I didn't have garbanzo beans so I used pinto. I'm sure any bean you like would be good in this dish.

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malkuh23

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Reviewed: Aug. 23, 2009

This turned out better than I thought it would. It did end up dry, but my hubby thought of garnishing it with non fat plain yogurt, which did the trick. He threw it in a pita and ate 3! Will definitely make again. Simple, easy, fast and tasty!

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Marianne Cooks

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Reviewed: Aug. 23, 2009

very unique dish. Dad & I loved it. Mom not so much. It's alot personal preference.

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ChristaLynn

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Reviewed: Aug. 20, 2009

Personally I did like this. It could have just been personal palate and taste, but for me the spinach and garbanzos just didn't work well together. I did end up throwing it into a food processor and adding tahini to make it more like a hummus type dish.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Aug. 16, 2009

Too much salt. Other than that, it's perfect.

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toothrees

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Reviewed: Aug. 14, 2009

This is a good recipe, but I wanted a little more zip so I upped the garlic and cumin a little. The flavors are great together as is, it is just a matter of personal preference.

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zeezeebaker

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dorchester, Massachusetts, USA

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Reviewed: Aug. 6, 2009

Great recipe as is. However if you prefer a bit more "zip", use a whole onion, 7-8 cloves of garlic, 1 t. cumin and 1/4 t. crushed red pepper. With the addition of extra onion and garlic, I used 2 T. EVOO. I like this served room temperature with some crusty bread...tapas style!

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TIAAKE

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Reviewed: Jul. 20, 2009

very bland

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EudailyFam

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Reviewed: Jul. 8, 2009

Have seen that there are a lot of good reviews.. and a few that say I should have added more flavor in the recipe. This dish is a dish to highlight the beans and spinach flavor, and most importantly the very best extra virgin olive oil. It's a tapas food (bar food) so suppose to be paired with a good beer for light mellow flavor. As others have suggested you can add seasonings of your choice, or even crushed red pepper to spice up the dish, if it comes out too dry I recommended adding a bit more high quality olive oil, again depends on water content of beans and spinach - which can very everytime you make this dish. I really appreciate everyone's comments and suggestions to make this dish the best possible for each person individual tastes. And with any recipe, it's best to make it your own! ;)

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Vanessa

Cooking Level: Expert

Living In: Spencer, Iowa, USA

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Reviewed: Jul. 6, 2009

I LOVE this dish, but agree that this recipe is a little bland. Obviously fresh spinach and beans cooked from scratch are better, but I think frozen spinach and canned beans are OK here.

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mamacita

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Reviewed: Jul. 2, 2009

Very tasty and easy to make!

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Tracy

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Reviewed: Jun. 26, 2009

Ah okay...tasted it and it was pretty bland as is...even added parmesan cheese and lemon juice which made it better. I just dont think garbanzo beans and Spinach go well together.

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