Spinach with Chickpeas and Fresh Dill
Originally submitted by Sara and modified by Kaboose.com
Average User Rating:
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
- In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
- Wash spinach and cut away thick stems; add undrained spinach and dill weed to skillet; cook until spinach is tender.
- 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
Cooking Time: 15 min.
Ready In: 30 min.
Servings: 6
Try it With:
Turkey Tetrazzini
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