Greek Chickpeas and Spinach

Description

Greek Chickpeas and Spinach from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

• Serves: 4

Ingredients

• 1 large onion, peeled and finely chopped
• 2 cloves garlic, pressed or minced
• 2 teaspoons oil
• 2 cups precooked chickpeas or one 15 ounce can garbanzo beans, drained and rinsed
• 2 tablespoons fresh dill weed, finely chopped
• ½ 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.
3. Stir-fry for 5 minutes.
4. Add the spinach, a little at a time.
5. Drizzle lemon juice over all ingredients and cover with lid.
6. Cook 5 minutes or until the spinach shrinks.
7. Stir to combine.
8. Serve hot.