Reviewed: Feb. 6, 2010

Delicious...even my super picky husband thought this was good! Will definitely make again. Like other reviewers, I used fresh spinach and tossed in a handful of pine nuts for extra flavor.

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ohgrl

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Reviewed: Feb. 2, 2010

This is a good, healthy side dish. I used fresh spinach and added it after the garbanzos were heated through, I only let it barely wilt (that is how we like it). I omited the cumin (personal preference). Next time, I think I will cut back on the garlic a bit. Thanks for the recipe!

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MK!

Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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Reviewed: Jan. 25, 2010

My husband and I loved this. We are watching calories and creating side dishes that are not rice, bread or noodles becomes a challenge. This I served with a sauteed chicken breast and additional veggies. Filling and satisfying.

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larsvernon

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Reviewed: Nov. 11, 2009

Spinach, garbanzo beans, garlic, olive oil - all flavors I grew up up with and love. Cumin is relatively new to me, but I love it too. I thought I'd have a winner here with this recipe, but I've learned that just because you love a variety of flavors doesn't mean they all belong together. For me, this was just perfect and excellent until the addition of the cumin, which just didn't seem to work well with the spinach. I found the cumin and spinach an "off" combination. I used fresh baby spinach so I didn't have any problem with the dryness other reviewers noted, but I can easily see where this would be an issue with frozen spinach. Oh, I know I'll make this again, because dishes like this are so familiar and just the way I grew up learning to eat and to cook - but I'll reserve the cumin for another time, in a different dish.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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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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