• 6servings
  • 15minutes
  • 142calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 large onion, thinly sliced

  3. 1 1/2 cups canned chickpeas, drained

  4. 1 pound spinach

  5. 1/2 cup minced fresh dill weed

  6. 2 lemons, juiced

  7. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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 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.


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