2 cups cooked chickpeas, drained (soak overnight, simmer two hours, add a little salt)
1 onion or shallot, chopped
2 garlic cloves, chopped
2 teaspoons olive oil
1 teaspoons dry dill weed, or 2 tablespoons fresh dill weed, finely chopped
1/2 lb fresh spinach, cleaned and chopped A sprinkle of sea salt
2 tablespoons lemon juice
Preparation:
1. Sauté onion and garlic in oil for 2 minutes on medium 2. Add chickpeas and dill. Stir-cook for 5 minutes.
3. Add chopped fresh spinach, handful by handful.
4. Sprinkle with salt to taste and 2 T lemon juice, cover and cook 5 minutes.
Serve hot in wide bowls with crumbled feta or goat cheese scattered on top.
Submitted by Eleanor
