1 tbs. olive oil
1 onion, thinly sliced
1 green pepper, diced
3 cloves garlic, finely minced
1/2 cup chickpeas
3/4 tsp. ground cumin
1 tsp. dried dillweed
1 tsp. salt
1 tsp. pepper
2 tbs. lemon juice
2 pkgs. (10 oz. each) fresh spinach
Heat the olive oil in a large skillet over med-high heat. Add the onion, green pepper and garlic. Cook until softened, about 5 minutes. Stir in the chickpeas, cumin, dill, salt and pepper. Heat about 1 minute. Transfer to a large bowl. Over high heat, add the lemon juice to the skillet. Add the spinach in batches and cook until wilted, 1 to 2 minutes. Toss spinach with vegetable mixture. Makes 6 servings, 2 points each.