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. 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. 2 Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
3. 3 Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

Nutrition per serving