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Spinach with Chickpeas and Fresh Dill

Spinach with Chickpeas and Fresh Dill

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Sara

Sara

This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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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Reviews

KimCancook
9

KimCancook

10/5/2010

My family could eat fresh spinach with olive oil and garlic every night, but it's nice to switch it up once in awhile. Thanks for the recipe:)

Beth
8

Beth

2/22/2003

This is one of our favorite recipes. We make this all the time. Thank you for sharing!!!

Syd
6

Syd

2/22/2003

This is a great summer recipe. I made this several times while the dill in my yard was running rampant (hardly put a dent in the dill though). I plan to serve it during Passover this year (the recipe does comply with Sephardic dietary restrictions).

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