Reviewed: Sep. 27, 2008

I love spinach so I added more then the recipe called for. I didn't use all the dill called for either, it was a little overpowering in taste. Warm chickpeas was new for me, but a tasty dish. I will try this recipe again!

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Reviewer:

AllWright

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Jul. 5, 2008

Excellent! Very flavorful.

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Reviewer:

Emily

Reviewed: Nov. 29, 2007

I thought this was very good although just a tad bit much lemon juice. I did not have chickpeas so I substituted with some cannellini beans. Not the same texture(I know) but still very good. I also added just a sprinkle of cumin. This was something that I should definately classify as a "keeper" Love the combination of mostly fresh ingrediants.

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Reviewer:

NainInCandia

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

Reviewed: Apr. 24, 2007

I never had chickpeas before and this was really tasty and the texture of chickpeas amongst the spinach was pleasing. My husband and I liked it a lot and it used up the rest of the dill before it went bad.

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Reviewer:

Erin

Reviewed: Mar. 27, 2007

This recipe is indeed kosher for Passover according to Sephardic traditions, which allows beans and legumes to be eaten. Not to mention it is delicious!

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Reviewer:

ACAMRON

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: New York, New York, USA

Reviewed: Oct. 7, 2006

Wasn't a big fan of this one. yuk.

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Reviewer:

jjernstedt

Reviewed: Nov. 22, 2005

Way too much lemon juice! Of course, this might have turned out better if our 90-something aunt & uncle had gotten up from their naps on time so the spinach didn't end up simmering for an extra HOUR.

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Reviewer:

LFKAISER1

Reviewed: Feb. 26, 2003

This is great even as a light lunch.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Sep. 4, 2002

This is one of our favorite recipes. We make this all the time. Thank you for sharing!!!

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8 users found this review helpful

Reviewer:

Beth

Reviewed: Oct. 3, 2001

This is a great summer recipe. I made this several times while the dill in my yard was running rampant (hardly put a dent in the dill though). I plan to serve it during Passover this year (the recipe does comply with Sephardic dietary restrictions).

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5 users found this review helpful