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Spinach & Garbanzos









2 tablespoons olive oil

1 large onion, thinly sliced

1 1/2 cups canned garbanzos (chickpeas), drained

1 pound spinach

1/2 cup minced fresh dill weed

2 lemons, juiced

salt and pepper to taste











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

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



Calories: 110

Fat: 4 g

Protein: 8

Carbohydrates: 12 g

Fiber: 4

Sugar: 0


Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 8




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