Spinach and Garbanzo Beans

In looking back over my last several posts, one might think I am vegetarian.  Not true!  I have a lot of vegetarian recipes that I enjoy, but make no mistake, I am a life long meat eater!

I like this one for its nutritional value and ease of preparation.  This serves 4 to 6, but I adjust for myself with one or two leftovers.

1 large onion, thinly sliced

2 tablespoons extra virgin olive oil

1 1/2 cups dried chickpeas, soaked overnight

1 pound fresh spinach

1/2 cup minced dill

juice of 2 lemons

salt and freshly ground black pepper

Saute the onion slices in the olive oil over medium-low heat until they are soft but not browned, about 10 to 15 minutes.  Drain the chickpeas and add them to the onions, turning to coat with the oil.  Cover with water and simmer gently until the chickpeas are tender, about 40 minutes.  Add extra boiling water, as needed.

Meanwhile, rinse the spinach well and cut away the stems.  When the chickpeas are tender, add the spinach along with the dill and continue cooking slowly until the spinach is tender, about 10 minutes.  At the end of cooking, add the lemon juice and adjust seasonings.  

I serve this over brown rice.