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




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