Spinach with Chickpeas and Fresh Dill
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"This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing."
Original recipe yield: 6 to 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 15 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 6
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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
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DIRECTIONS:
- 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 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.
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