Chickpeas with Lemon and Dill

This can be a great vegetarian lunch or dinner by omitting the chicken and substituting another element such as light red kidney beans or white hominy.

2 Tbsp better
1 Tbsp olive oil
1 carrot, finely diced
1 medium onion, diced
1 can chickpeas, drained
1 chicken breast, cooked and diced
½ tsp dill weed
juice of ½ lemon

Melt butter in the oil in a pan, and sauté the onion and carrot for about 10 minutes, until the veggies begin to soften and caramelize. Add the remaining ingredients and cook about another five minutes to heat through. Salt and pepper to taste.