Greek Chickpeas and Spinach

A light and healthy dish for spring/summer from Kathy’s Kitchen!

• 1 large onion, peeled and finely chopped
• 2 cloves garlic, pressed or minced
• 2 tsp olive oil
• 2 c precooked chickpeas or one 15-oz can garbanzo beans, drained and rinsed
• 2 Tb fresh dill weed, finely chopped
• ½ lb fresh spinach, cleaned and chopped or torn into bite-size pieces
• 2 Tb lemon juice

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.
4. Drizzle lemon juice over all the ingredients and cover the pan.
5. Cook 5 minutes or until the spinach shrinks.
6. Stir to combine. Serve hot.

Serves 4