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Garbanzo Beans and Spinach Casserole
Recipe courtesy Emeril Lagasse, 2001 Show: Emeril Live Episode: Emerils Food Heritage Overall User Rating: 
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Not too bad...
06/23/2008 at 01:31am
User: Roy from Hood River, OR User Rating:
This is a little different ?casserole.? I made it according to the recipe. When the chickpea mixture was ready, there wasn?t anything to ?pour? over the spinach. So I ?sprinkled? the greasy bits over the leaves in layers. I used a 9x9x2 casserole dish and had a mound so high the lid pressed it down when I put it on. The results were surprising. The leaves did cut cleanly with a spoon, but the casserole turned out too salty. Perhaps a half teaspoon or less of salt would be better. Also, it was too spicy hot. Perhaps a quarter teaspoon of red pepper flakes would leave a gentler glow to the mouth. However, with those adjustments, I believe the flavor of this dish would otherwise be terrific.
Definitely Different
04/02/2007 at 09:43pm
User: Melissa from Plant City, FL User Rating:
Was a wonderful change from the casseroles I usually make with potatoes! Was enjoyed by all!
tastes better than it sounds
12/01/2005 at 12:26pm
User: Jules from Lakeland, FL User Rating:
Even my meat and potatoes husband likes this, but with all due respect to my favorite chef, we find it vastly improved with a little fresh tomato sauce on top.
Pretty Tasty
11/29/2004 at 05:48pm
User: KELLY from ROckwall, TX User Rating:
I have made this recipe twice and the second time I forgot to cover while cooking. Big mistake. I would suggest cutting back on the wine a bit and add only as needed. I wish I knew what size casserole dish to use. I tried a 7x11 and it seemed to work ok. It is very different and tasty. I don't even care for spinach but really enjoyed the flavor. Worth a try.