Spinach with Chickpeas and Fresh Dill

2 tablespoons olive oil

1 large onion, thinly sliced

1 ½ cups canned chickpeas, drained

1 pound spinach

½ cup minced fresh dill weed

2 lemons, juiced

salt and pepper to taste

In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.

Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.

Stir in lemon juice, and season with salt and pepper to taste. Serve warm.