Greek Chickpeas &Amp; Spinach

1. Using a large frying pan, sauté onion and garlic in oil over medium heat for 2 minutes.

2. Add chickpeas and dill. Stir-fry for 5 minutes.

3. Add the spinach, a little at a time. Drizzle lemon juice over all ingredients and cover with lid.

4. Cook 5 minutes or until the spinach shrinks. Stir to combine. Serve hot.

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Nutrient	Quantity
Total fats	28.2611 g
Protein	70.0425 g
Carbohydrates	215.1645 g
Energy	1341.2849 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6973 g
Water	396.6111 g
Aspartic acid	7.9763 g
Calcium, Ca	445.037 mg
Lutein + zeaxanthin	27676.1665 g
Fiber, total dietary	44.3621 g
Fatty acids, total saturated 22:0	0.0116 g
Carotene, beta	12881.6135 g
Niacin	6.524 mg
Vitamin A, RAE	1076.9651 g
Arginine	6.3771 g
Riboflavin	1.1193 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.028 g
Glutamic acid	12.02 g
Sodium, Na	259.3168 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1602 g
Total lipid (fat)	28.2611 g
Manganese, Mn	66.2321 mg
Fructose	2.6107 g
Proline	2.8265 g
Fatty acids, total saturated 16:0	2.7108 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	1.775 g
Choline, total	353.6473 mg
Sugars, total	40.2251 g
Serine	3.387 g
Fatty acids, total saturated 10:0	0.0062 g
Fatty acids, total saturated 18:0	0.4501 g
Vitamin B-6	2.3167 mg
Selenium, Se	3.9005 g
Ash	13.1529 g
Fatty acids, total saturated 18:1 undifferentiated	10.5488 g
Pantothenic acid	5.1737 mg
Phenylalanine	3.6491 g
Copper, Cu	2.3447 mg
Betaine	232.8522 mg
Thiamin	1.6961 mg
Methionine	0.9375 g
Iron, Fe	19.6348 mg
Carbohydrate, by difference	215.1645 g
Phosphorus, P	922.6067 mg
Folate, total	2146.5988 g
Tocopherol, gamma	0.4829 mg
Alanine	3.0087 g
Valine	3.0095 g
Fatty acids, total saturated 18:2 undifferentiated	8.8585 g
Glycine	2.925 g
Glucose (dextrose)	3.5065 g
Fatty acids, total saturated 14:0	0.0563 g
Zinc, Zn	9.8278 mg
Isoleucine	3.0143 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	9.5581 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	4.9564 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	21558.8359 IU
Folate, DFE	2146.5988 g
Tryptophan	0.7134 g
Vitamin C, total ascorbic acid	101.4449 mg
Phytosterols	62.8017 mg
Galactose	0.2268 g
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 20:0	0.0373 g
Tyrosine	1.8071 g
Vitamin K (phylloquinone)	1128.3066 g
Fatty acids, total saturated	3.2749 g
Histidine	1.8709 g
Fatty acids, total monounsaturated	10.749 g
Threonine	2.6153 g
Folate, food	2146.5988 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	8.4349 mg
Magnesium, Mg	434.9927 mg
Lysine	4.6011 g
Potassium, K	3701.2229 mg
Cystine	0.9261 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	2 teaspoons	79.56	0	9
Spinach	0.5 lb	52.1632	8.2327	0.8845
Onion	1	60	14.01	0.15
Garlic Clove	2	8.94	1.9836	0.03
garbanzo bean	1 can	1133.4333	188.7556	18.1109
dill weed	2 tablespoons	0.4784	0.0781	0.0125