Chickpeas with Spinach/Revithia me Spanaki

1. 1

   Drain and rinse chickpeas.

2. 2

   Heat oil and add garlic and onion to cook over low heat.

3. 3

   I cut the onion into thin strips.

4. 4

   When the onions are translucent add the chickpeas and tomato juice.

5. 5

   Season the tomato with oregano, I also used basil and pepper.

6. 6

   Bring it to a boil and then reduce to a simmer for about 25 minutes.

7. 7

   Mix the spinach and dill and add it into the pot in batches.

8. 8

   Season with salt and pepper and drizzle with some oil.

9. 9

   Bring it to a boil and then reduce heat and let simmer till sauce has reduced and the chickpeas are tender but not mushy.

10. 10

    Serve with lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.