This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.
Ingredients
- 2 tablespoons olive oil
- 1 large onion , thinly sliced
- 1.5 cups canned chickpeas , drained
- 1 pound spinach
- 0.5 cups minced fresh dill weed
- 2 lemons , juiced
- salt and pepper to taste
Instructions
-
1
In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
-
2
Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
-
3
Stir in lemon juice, and season with salt and pepper to taste. Serve warm.
Nutrition Facts
Per serving
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