Chickpeas with Spinach/Revithia me Spanaki

Name: Chickpeas with Spinach/Revithia me Spanaki
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 can chickpeas; 1 olive oil; 2 clove garlic; 1 large onion; 1 cup tomato juice; 1 lb spinach; 1/2 cup dill; 1 lemon; salt and pepper; oregano

voula.g @cook_3953971

Queens, NYC

I love one pot cooking. This is healthy and cooked slowly over low heat (like much of Greek dishes) so it's yummy and delicious.

voula.g @cook_3953971

Queens, NYC

I love one pot cooking. This is healthy and cooked slowly over low heat (like much of Greek dishes) so it's yummy and delicious.

Saved

Ingredients

50 mins

4 servings

1 canchickpeas
1olive oil
2 clovegarlic
1large onion
1 cuptomato juice
1 lbspinach
1/2 cupdill
1lemon
salt and pepper
oregano

Saved

Steps

50 mins

1

Drain and rinse chickpeas. Heat oil and add garlic and onion to cook over low heat. I cut the onion into thin strips.
2

When the onions are translucent add the chickpeas and tomato juice. Season the tomato with oregano, I also used basil and pepper. Bring it to a boil and then reduce to a simmer for about 25 minutes.
3

Mix the spinach and dill and add it into the pot in batches. Season with salt and pepper and drizzle with some oil. Bring it to a boil and then reduce heat and let simmer till sauce has reduced and the chickpeas are tender but not mushy. Serve with lemon.