Spinach With Chickpeas And Fresh Dill

Ingredients

• 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

Directions

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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