Put the onions together with the olive oil in a pan to polish for 2 minutes, add the cleaned cuttlefish and mix well. Quench with the wine, let the alcohol evaporate and add the broth. Let them cook for 15 minutes on medium heat.
Then, add the spinach, stir and continue cooking for another 5 minutes, remove from the heat, add the dill, lemon juice and at the end add the chickpeas. Stir gently and serve.
Tip: We can use various greens except spinach such as celery, etc.