Springtime Spinach with Chickpeas

INGREDIENTS

2 Tbsp extra virgin olive oil
1 large onion, thinly sliced
1-1/2 cups canned chickpeas, drained and rinsed
1 lb fresh spinach, trimmed if needed
1/2 cup minced fresh dill
4 Tbsp lemon juice or the juice of two lemons
Sea salt and pepper to taste

DIRECTIONS

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

Wash spinach and add to skillet without drying it first. Add dill and cook until spinach is tender.

Stir in lemon juice and season with salt and pepper. Serve warm.