Spinach with Chickpeas and Fresh Dill

22 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.” - by Sara

Ingredients

2 tablespoons olive oil
1 large onion, thinly sliced
1 1/2 cups canned chickpeas, drained
1 pound spinach
1/2 cup minced fresh dill weed
2 lemons, juiced
salt and pepper to taste

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Metric US

Original recipe yields 6 to 8 servings

Directions

In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
Clean spinach and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

Nutrition

Amount Per Serving (6 total)

Calories
142 cal
7%

Carbs
20.3 g
7%

Based on a 2,000 calorie diet

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Reviews (22)

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KimCancook

Oct. 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:)..." See more"

Beth

Feb. 22, 2003

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

Syd

Feb. 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 ..." See moredoes comply with Sephardic dietary restrictions)."

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