Garbanzo Beans and Spinach Casserole

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This was a delicious dish. I used veggie chorizio & homemade vegetable stock instead of the wine. I found it to be a little salty & I am a salt lover. I think it would be good with a few squeezes of fresh lemon. I am thinking next time I make it I might omit the sausage & use feta cheese.

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Very tasty. I loved this at bonefish grill so I was happy to find the recipe here. The only alteration I made was using turkey sausage.

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So, I definitely added some changes to this recipe after reading the reviews and it turned out to be a very tasty dish. First of all, I used 1lb of ground turkey seasoned with 17 seasoning instead of sausage so it was a little leaner. Also, when I was mixing everything into the pan, I added some tomato sauce to the mix ( 8 oz can and some red wine since I didn't have any white wine in the house. Layered it up in a casserole dish as instructed with the spinach and yum, yum. Having leftovers for lunch today. Will definitely make this again!

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My husband and I were served this recently as a "side" at a chain restaurant, Bonefish Grill. The server told us that it was an Emeril recipe! It was excellent! I finally made it...the first time in my 57 years that I have fixed garbanzo beans, other than opening them for a salad or making humus (once. I used a sausage with sage in it and sautéed everything...spinach last...in a pan on top of the stove. I added some chicken broth, rather than the wine and it was great! ...Forget "casserole" ...it was great made this way.

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I read all the reviews, implemented some of the suggestions and added a couple changes of my own.We enjoyed a warm,change of seasons, delicious dinner.
I used half the amount of salt and red pepper,I chopped the greens ( I used my garden fresh chard and kale, I whisked 3 tbls. of no salt tomato paste with the wine,made sure I covered the 7x 10 dish and served it over a brown/wild rice mix.
Memorable dinner,I also used a chicken/apple sausage, the slight sweetness was a nice balance with the red pepper and dry wine.
P.S. does not make a nice leftover dish.

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I used veggie chorizo and used ginger ale instead of white wine - I'm allergic to grapes. I also forgot the salt, but this was still pretty good. I probably should have used less liquid though. It would probably be good over rice as someone else mentioned.

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This is a good recipe that can be made even better. For my family, I made the recipe without the red pepper flakes (that I like and will add in the future to give it a KICK and with two cans of diced tomatoes. The dish has a good overall flavor and is rather unique for a "casserole", but is good nonetheless. I will make this again.

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I picked this recipe as a veggie side dish for a Birthday dinner I had for my husband last night and it was a huge success (even though I did screw up a little bit in the cooking process and forgot to cover the dish for the first half of the time in the oven but still did not completely ruin it!. I love both chickpeas and spinach so this dish has a lot of appeal for me. And I like the addition of the chorizo that really brought in a lot of flavour to the dish. A little pepper flakes also gave it the extra spicy kick - always a bonus as I love spicy! It's definitely a keeper and will do it again and again.

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This is a great quick & healthy dinner (I used veggie sausage and it turned out great, but I don't understand why it's called a casserole. It falls apart as soon as you scoop it out of the dish so it would be better served over rice, perhaps. I skipped the wine and sprinkled water on top instead but that made the top layer of spinach wilt so make sure you use enough wine/water. I might try adding eggs or potatoes next time to see if that will hold it together. But the flavors are great and there's tons of healthy stuff in there!

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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.