Greek Chickpeas and Spinach

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Greek Chickpeas and Spinach

 

1 large onion, peeled and finely chopped

2 cloves garlic, pressed or minced

2 teaspoons oil

2 cups precooked chickpeas or one 15 ounce can garbanzo beans, drained and

rinsed

2 tablespoons fresh dill weed, finely chopped

1/2 pound fresh spinach, cleaned and chopped or torn into bite-size pieces

2 tablespoons lemon juice

 

Using a large frying pan, saute onion and garlic in oil over medium heat for 2

minutes.

Add chickpeas and dill.

Stir-fry for 5 minutes.

Add the spinach, a little at a time.

Drizzle lemon juice over all ingredients and cover with lid.

Cook 5 minutes or until the spinach shrinks.

Stir to combine.

Serve hot.

Makes 4 servings.

Calories 199, Fat 5 g, Cholesterol 0 mg, Sodium 245 mg,

Carbohydrates 31 g, Fiber 8 g, Protein 10 g.

Points 4.