Comments on: spinach and chickpeas

By: Amy

Amy — Sat, 11 Feb 2012 14:30:55 +0000

I’m eating the leftovers of this right now (for breakfast, oddly enough), and it is wonderful! I bet it’s be great with a poached or fried egg as well, but I was too hungry/lazy to try. I NEVER post on websites (even though I compulsively read others’ comments for tips and advice…), but I had to at least once just to say how much I love your website. We cook at least one meal from your archives every week (when I’m stumped, my husband always asks, “What’s that kitchen lady have this week?”). Your recipes are manageable, readable, and always amazing. Thank you for making this newly wed couple semi-competent in the kitchen!

By: Trisha

Trisha — Thu, 02 Feb 2012 16:44:08 +0000

I followed some of the substitutions mentioned above. I skipped precooking the spinach since I had about 5 oz of baby spinach. I wish I had more. I used about half a can of fire-roasted diced tomatoes with chiles for the tomato sauce plus a little paste and water, and added it to the food processor after the fried bread cubes were mashed. I thought this dish was ok last night, but today at lunch I really like it. I served it with rosemary focaccia I made at the same time. I liked the combo but ended up with a ton of dirty dishes. The garbanzo-cooking trick was fantastic. I did a pound on Sunday, and they are delicious just plain.

By: Amy

Amy — Sun, 22 Jan 2012 00:23:53 +0000

I made Rancho Gordo garbanzo beans. I’ve adjusted things significantly to reduce the bread, oil amount, and time. Hopefully these changes won’t mess things up. I will saute my spices and garlic, then will add tomato sauce and chickpeas, mix until hot and then add spinach. I wanted to reduce the amount of oil in the recipe and I think this will do that. I will eat this with some bread on the side.

Amy90804…an egg on top, now that sounds interesting and tasty. Is that a soft boiled egg?

By: susie

susie — Sat, 21 Jan 2012 17:41:55 +0000

i make this recipe for my mom, who i found out later likes neither spinach nor chickpeas.

she finished her plate. kudos!

By: deb

deb — Tue, 10 Jan 2012 14:50:05 +0000

For a side, definitely. For a main, maybe.

By: Nana

Nana — Tue, 10 Jan 2012 10:51:22 +0000

How many will this recipe serve? Will it serve a family of 4?

By: Amy90804

Amy90804 — Thu, 05 Jan 2012 01:50:21 +0000

I just got back from a trip to Spain, where my last stop was Sevilla. One of my favorite dishes there was this one, a house specialty, served in a little casserole dish with a quail egg cracked on the top! I ended up cooking it a little longer at the end with a half cup or so of water to make it a little more creamy and cracked a couple chicken eggs on the top. Honestly it tasted almost exactly the same! Thank you so much!

By: Kristen

Kristen — Wed, 04 Jan 2012 22:01:52 +0000

I am making this recipe for probably the sixth or seventh time today since July! I was trying to only make it when spinach was growing in my garden but I just can’t help myself, it’s sooo good! Thank you so much.

By: gutter cleaner

gutter cleaner — Fri, 02 Dec 2011 08:31:55 +0000

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By: maggie

maggie — Thu, 13 Oct 2011 16:15:58 +0000

This is the most amazing thing I have ever tasted, thank you! It’s the vinegar that gives it the amazing flavour. I’m actually going to make a batch to pack on an upcoming flight:) Why eat crappy air port food when I can nosh on this?