Fresh spinach braised with onion, olive oil, chickpeas and dill gets a goodly splash of lemon juice to bring out the bright, refreshing flavors of this snappy side dish. Soak and rinse spinach thoroughly to wash away grit.
INGREDIENTS (for 6 servings):
- 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
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.