Ingredients
6
6 servings
- •2 tablespoons olive oil
- •1 large onion, thinly sliced
- •1.5 cups canned chickpeas, drained
- •1 pound spinach
- •0.5 cup minced fresh dill weed
- •2 lemons, juiced
- •salt and pepper to taste
Instructions
- 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 well 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.
Nutritional Facts
Per 6 servings
- Calories: 142
- Carbohydrate: 20g
- Fat: 6g
- Fiber: 7g
- Protein: 7g
- Sugar: 3g
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