Spinach with Chick Peas and Caramelized Onions

Ingredients

3 big bags of fresh baby spinach or

   4 8oz bags of frozen leaf spinach drained.
3 - 4 onions big Vidalia onions sliced
olive oil
2 lemons squeezed
salt and pepper
1 teaspoon lemon zest
3 cloves garlic chopped
1 can chick peas drained


Directions

Wash spinach in a large bowl of water, I do this several times, put in a colander to drain. If using frozen spinach, thaw and squeeze out any excess water.
In a large saucepan, pour 1 tablespoon olive oil, 3 cloves garlic chopped. Over medium heat, saute until the garlic just starts to brown, add the drained spinach to the saucepan, mix with a wooden spoon and continue to simmer covered until the spinach is tender and cooked through.
Drain in a colander, remove the garlic cloves.
Slice 3 or 4 onions, in a frying pan, pour 2 tablespoon olive oil and 1 teaspoon salt, once the oil is hot, add the onions and stir from time to time. Continue frying until the onions are reddish brown and caramelized. Tip the pan to one side and remove the onions so that as little oil as possible comes out of the pan. Place the onions on a paper towel and set aside.
Place the cooked spinach in a bowl, add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon allspice, 1/2 teaspoon lemon zest and the juice of two lemons.
Mix all together.
Spread out on a platter, surround the spinach with chick peas (drained)
Spread the onions over the top and serve at room temperature.

You can make this two days ahead keeping the onions separate until needed.