Greek Chickpeas and Spinach from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 4


  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, pressed or minced
  • 2 teaspoons oil
  • 2 cups precooked chickpeas or one 15 ounce can garbanzo beans, drained and rinsed
  • 2 tablespoons fresh dill weed, finely chopped
  • ½ pound fresh spinach, cleaned and chopped or torn into bite-size pieces
  • 2 tablespoons lemon juice


  1. Using a large frying pan, sauté onion and garlic in oil over medium heat for 2 minutes.
  2. Add chickpeas and dill.
  3. Stir-fry for 5 minutes.
  4. Add the spinach, a little at a time.
  5. Drizzle lemon juice over all ingredients and cover with lid.
  6. Cook 5 minutes or until the spinach shrinks.
  7. Stir to combine.
  8. Serve hot.

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