Spinach with Chickpeas and Fresh Dill |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing. 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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