64 Reviews of Chickpeas With Spinach (Greek)

From: Jenny Sanders

On May 29, 2004

Delicious, nutritious, economical, quick and easy! This one goes straight into the regular roster. I did use a 19 oz. tin of chick peas, which is about 2 1/2 cups. Also fresh spinach, which I did not cook for nearly 30 minutes - more like 5. I like my spinach just wilted, so the whole dish was ready in about 20 minutes. Fabulous.

From: Linorama

On Jun 3, 2004

We love this one! I used canned chickpeas & tomatoes and threw in fresh spinach at the end rather than frozen spinach - I don't like it too cooked. A great mix of flavors, plus it's easy & healthy. This is on my high recipe rotation now. Thanks!

From: Meringue

On Feb 22, 2009

Made this for dinner last night and enjoyed it very much. The lemon cannot be omitted, it pulls all the other flavours together and makes the frozen spinach sing, which is no easy feat for frozen spinach. Thanks for this one, I will be making it regularly.

From: yogi

On Dec 13, 2005

Delicious, quick, and healthy. The combination of chickpeas, tomato, and spinach was fantastic. The lemon juice really put this recipe over the top for me. It added such a fresh tang. I was in a hurry, so chopped the onion and garlic in the food processor, and when it was time to add the rest I also processed the tomatoes and spinach together (not too much) and added them to the pot. I only had a cup of fresh tomatoes, so added 1/2 cup of tomato sauce to the pot. I can't believe how quickly it all came together! Well, I just finished my second bowl... and I may go for one more. Delish!! Big thanks, Evelyn!

From: Chef*Lee

On Mar 19, 2009

This is super super good!! I love all these ingredients together and you can do lots with it! I used 2(15.5oz) cans of drained and rinsed chickpeas which yielded exactly 3 cups and 2 (14.5oz) cans of fire-roasted tomatoes that I drained and kept the juice for cooking and deglazing this dish. Used 1/4 tsp red pepper flakes and 1/2 tsp aleppo pepper flakes which have even better flavor. Only used 1/4 tsp paprika. Finally, used yellow sweet onions, plus a little more oil for all of those onions and fresh spinach. I layered the seasonings each time from the onions, then when adding the chickpeas, then spinach and loved the freshness that the lemon juice added too! This turned out really great and is great with or without the feta on top too! Thank you for the recipe!!

From: ShoNuff

On Feb 8, 2008

Love this dish. Very easy to make for a beginner cook like me. Thanks for such a tasty recipe!

From: kbarbon

On Jan 23, 2007

This was really good. I left out the tomatoes, (don't care for them hot) and added some feta. Thank you, I would have never thought of this!

From: Muffin Goddess

On Jun 12, 2006

Wow, I really liked this! I enjoy chickpeas anyhow (usually cold in salads), but I was quite impressed with them hot. This was my side dish to your Greek Lemon Chicken and Potatoes last night. I used fresh tomato (I had plenty to use up), and I used one huge Vidalia onion rather than two medium onions. I don't know if I used exactly enough chickpeas because I didn't measure them out, but I had one large can of chickpeas in the pantry, so that's what went into the pot. Even the people in the house who usually shy away from things like chickpeas enjoyed this dish! Thanks for posting!

From: magpie diner

On Nov 22, 2008

My kids like this...I didn't use tomatoes because someone in our house can't eat them, and it was still really good. I used fresh spinach (just because I had some), but otherwise stuck to the recipe. Thanks!

From: DangerBun

On Dec 14, 2006

Delicious, simple, surprisingly tasty considering the basic ingredients. We used fresh spinach and I think it is essential. Thanks so much for sharing! We'll make this again.