Spinach, Chickpeas, and Fresh Dill

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 ½ cups canned chickpeas, drained
• 1 pound spinach
• ½ cup minced fresh dill weed
• 2 lemons, juiced
• salt and pepper to taste
1. In a large skillet, heat olive oil over medium heat. Add onion and sauté until soft. Add chickpeas, and toss to coat in oil.
2. Clean spinach and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
3. Stir in lemon juice, and season with salt and pepper to taste. Serve warm.