Spinach with Chickpeas and Fresh Dill

Originally submitted by Sara and modified by Kaboose.com

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A springtime saute of fresh spinach, olive oil, dill and chickpeas with a refreshing splash of lemon juice makes a vibrant side dish that's sure to dress up your dinner plate.

Ingredients

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

Cooking Instructions

  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. Wash spinach and cut away thick stems; add undrained spinach and dill weed to skillet; cook until spinach is tender.
  3. Stir in lemon juice, and season with salt and pepper. Serve warm.

Nutrition Facts


Servings per Recipe: 6
Amount Per Serving
  • calories: 141cal
  • total fat: 6g
  • cholesterol: 0mg
  • sodium: 163mg
  • carbohydrates: 20.1g
  • fiber: 7.4g
  • protein: 6.6g
Preparation Time: 15 min.
Cooking Time: 15 min.
Ready In: 30 min.
Servings: 6

Try it With:
Turkey Tetrazzini

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