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    Greek Caponata View Edit
    Greek Chickpeas and Spinach View Edit

    Servings: Not specified

    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.

    Ingredients
    • 1 large onion, peeled and finely chopped
    • 2 cloves garlic, pressed or minced
    • 2 teaspoons olive oil
    • 2 cups precooked chickpeas or one 15oz. 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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Serves 4.

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