![](https://cdn.statically.io/img/www.allrecipes.com/thmb/GVMuVTafwX82QBj9EOFqlff2vXw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9260010-2fb0effc79e24e12b5b71ab7a7087f09.jpg)
Ingredients
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2 tablespoons olive oil
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1 large onion, thinly sliced
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1 ½ cups canned chickpeas, drained
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1 pound spinach
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½ cup minced fresh dill weed
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2 lemons, juiced
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salt and pepper to taste
Directions
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In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
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Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
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Stir in lemon juice, and season with salt and pepper to taste. Serve warm.
Nutrition Facts (per serving)
142 | Calories |
6g | Fat |
20g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 142 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 4% |
Sodium 163mg | 7% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 7g | 26% |
Total Sugars 3g | |
Protein 7g | 13% |
Vitamin C 45mg | 50% |
Calcium 124mg | 10% |
Iron 4mg | 20% |
Potassium 620mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.