spinach with chickpeas and fresh dill

2 tablespoons olive oil
1 large onion, thinly sliced
1 1/2 cups canned chickpeas, drained
1 pound spinach
1/2 cup minced fresh dill weed
2 lemons, juiced
salt and pepper to taste

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 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.

03/25/2017

recipepes.com spinach with chickpeas and fresh dill, recipe PT15M PT1H 5 455 calories

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spinach with chickpeas and fresh dill

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