Greek Chickpeas and Spinach

Info
Cook Time:

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


 * 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.

Source

 * 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