| Ingredients: |  |
| |
 |
1
large onion, peeled and finely chopped |
|
2
cloves garlic, pressed or minced |
|
|
|
2
cups precooked chickpeas or one 15 ounce can garbanzo beans, drained and rinsed |
|
2 tablespoons
fresh dill weed, finely chopped |
|
1/2
pound fresh spinach, cleaned and chopped or torn into bite-size pieces |
|
2 tablespoons
lemon juice
|
| Directions: |
| |
| 1. |
Using a
large frying pan, sauté onion and garlic in oil over medium heat for 2
minutes. |
| 2. |
Add chickpeas
and dill. Stir-fry for 5 minutes. |
| 3. |
Add the
spinach, a little at a time. Drizzle lemon juice over all ingredients and cover
with lid. |
| 4. |
Cook 5 minutes
or until the spinach shrinks. Stir to combine. Serve hot. |
