2 T olive oil
1 lg onion, thinly sliced
1 15 oz can chick peas, drained and rinsed
1 lb fresh spinach
1/2 cup minced fresh dill
2 lemons, juiced
salt/pepper
Heat oil over medium heat and saute onion until soft. Add chickpeas and toss until coated. Cut large stems off spinach leaves and loosely shred and rinse. Add undrained to pot with dill and cook until the spinach is tender. Stir in lemon juice and season with salt/pepper.
This was a fairly tasty side dish. I made it for a family gathering, and we decided to eat it room temp, which was pretty good. It was also tasty when I reheated the leftovers. It looked the most vibrant right away, then the acid in the lemon started to brown out the spinach.
