This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.

Sara

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.

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  • Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.

  • Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

Nutrition Facts

142 calories; protein 6.6g; carbohydrates 20.3g; fat 6g; sodium 163.1mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2010
My family could eat fresh spinach with olive oil and garlic every night but it's nice to switch it up once in awhile. Thanks for the recipe:) Read More
(11)

Most helpful critical review

Rating: 1 stars
09/29/2010
Sorry but this just didn't do it for me or my family. The dill and lemon flavors were way too overpowering and I'd didn't even use 1/4 c let alone a 1/2c of dill that it calls for. I only used one lemon as well. I really wanted to like this one but unfortunately I had to throw it out. Read More
(2)
36 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/05/2010
My family could eat fresh spinach with olive oil and garlic every night but it's nice to switch it up once in awhile. Thanks for the recipe:) Read More
(11)
Rating: 5 stars
02/22/2003
This is one of our favorite recipes. We make this all the time. Thank you for sharing!!! Read More
(9)
Rating: 4 stars
02/22/2003
This is a great summer recipe. I made this several times while the dill in my yard was running rampant (hardly put a dent in the dill though). I plan to serve it during Passover this year (the recipe does comply with Sephardic dietary restrictions). Read More
(8)
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Rating: 5 stars
04/04/2011
This is one of my most favorite dishes... I do change it up a bit and add minced garlic feta crumbles and a top of plain lowfat yogurt. LOVE IT! Read More
(6)
Rating: 5 stars
08/16/2003
An easy elegant dish for any occasion. Although the garbanzo beans should be omitted for the Passover seder meal due to dietary law. (At least that is what my Jewish in-laws told me.) Could also substitute kale in this recipe. It was a big hit at Passover. Thanks! Read More
(5)
Rating: 4 stars
05/16/2012
Clever way to mix up the usual sautéed spinach. I had everything except the dill on hand so I went without it and added a pinch of cumin. Fast and easy to make. Thanks Sara I will make this again. Read More
(4)
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Rating: 5 stars
04/06/2012
This was excellent! Nice tart lemon flavor. I looooved the dill - I never would have thought to use fresh dill that way. I used half collard greens steamed and half spinach to give it a bit of variety in flavor. Read More
(4)
Rating: 4 stars
11/29/2007
I thought this was very good although just a tad bit much lemon juice. I did not have chickpeas so I substituted with some cannellini beans. Not the same texture(I know) but still very good. I also added just a sprinkle of cumin. This was something that I should definately classify as a "keeper" Love the combination of mostly fresh ingrediants. Read More
(4)
Rating: 4 stars
09/27/2008
I love spinach so I added more then the recipe called for. I didn't use all the dill called for either it was a little overpowering in taste. Warm chickpeas was new for me but a tasty dish. I will try this recipe again! Read More
(3)
Rating: 1 stars
09/29/2010
Sorry but this just didn't do it for me or my family. The dill and lemon flavors were way too overpowering and I'd didn't even use 1/4 c let alone a 1/2c of dill that it calls for. I only used one lemon as well. I really wanted to like this one but unfortunately I had to throw it out. Read More
(2)
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