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.