Spinach with Chickpeas and Fresh Dill

european greek mediterranean middle eastern region drink sour savory medium fast

Prep

18 min

Cook

34 min

Total

52 min

Ingredients (7)

2 tablespoons olive oil g

1 large onion, thinly sliced g

1 ½ cups canned chickpeas, drained g

1 pound spinach g

½ cup minced fresh dill weed g

2 lemons, juiced g

salt and pepper to taste g

kcal

fat

carbs

protein

In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.

Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.

Stir in lemon juice, and season with salt and pepper to taste. Serve warm.