Greek Chickpeas & Spinach
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Greek Chickpeas & Spinach
| Sun, 09-09-2007 - 8:23am |
Greek Chickpeas & Spinach
Serves: 4
INGREDIENTS
1 large onion, peeled and finely chopped
2 cloves garlic, pressed or minced
2 teaspoons olive oil
2 cups precooked chickpeas or 1 (15 oz.) can garbanzo beans, drained and rinsed
2 tablespoons fresh dill weed, finely chopped
1/2 lb. fresh spinach, cleaned and chopped or torn into bite-size pieces
2 tablespoons lemon juice
DIRECTIONS
1. Using a large frying pan, sauté onion and garlic in oil over medium heat for 2 minutes.
2. Add chickpeas and dill. Stir-fry for 5 minutes.
3. Add the spinach, a little at a time. Drizzle lemon juice over all ingredients and cover with lid.
4. Cook 5 minutes or until the spinach shrinks. Stir to combine. Serve hot.
Serves: 4
INGREDIENTS
1 large onion, peeled and finely chopped
2 cloves garlic, pressed or minced
2 teaspoons olive oil
2 cups precooked chickpeas or 1 (15 oz.) can garbanzo beans, drained and rinsed
2 tablespoons fresh dill weed, finely chopped
1/2 lb. fresh spinach, cleaned and chopped or torn into bite-size pieces
2 tablespoons lemon juice DIRECTIONS
1. Using a large frying pan, sauté onion and garlic in oil over medium heat for 2 minutes.
2. Add chickpeas and dill. Stir-fry for 5 minutes.
3. Add the spinach, a little at a time. Drizzle lemon juice over all ingredients and cover with lid.
4. Cook 5 minutes or until the spinach shrinks. Stir to combine. Serve hot.



Made this last night and it is VERY good and easy. You might want to double up on the spinish since it shrinks down to nothing.
Lisa.
I actually already make something similar, but I add Gharam Masala, but no lemon to make an "Indian" dish. It's delicious!! I also add quite a bit of extra fresh spinach since it shrinks down. I have learned, though, to use ONLY FRESH spinach. I tried frozen once, and it was TERRIBLE. I hate canned vegetables because they always taste "metallic" to me. :( Probably just my imagination.
This dish is delish!!