Greek Lemon Chickpeas and Rice

Ingredients:

1 teaspoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1 cup long grain rice
vegetables stock
1 small lemon, thinly sliced and cut in half, seeds removed
1-1/2 cup chickpeas
1/3 cup sun dried tomatoes, in oil
1/4 cup dill, chopped
salt and black pepper, to taste
1/3 cup kalamata olives, pitted
3 cups baby spinach
a pint cherry tomatoes, halved


Cook the onion and garlic in the oil and add the oregano, rice, stock, and lemon slices. Cover and simmer until rice is almost tender and add the chickpeas, sun dried tomatoes and a spoonful of their oil, and dill. Season with salt and pepper. Continue to simmer until rice is cooked. Stir in the olives, spinach, and cherry tomatoes.