recipes, inspiration, nutrition
Jun 4, 2012
Spinach-Chickpea Spread
Serves 4
1T EVOO
2 garlic cloves, minced
1 can (15 oz) chickpeas
1T + 1t lemon juice
10 oz spinach
salt
1/2 t crushed red pepper flakes
2 t tahini
2 whole wheat 6-inch pitas, halved
1 tomato, sliced
Heat oil in a large saucepan over medium heat. Cook garlic for 1 minute. Add the beans and lemon juice and cook for 1 minute. Add spinach, crushed red pepper.
Cover and heat to med-high. Cook for 4 minutes until the spinach is wilted.
Uncover and heat to high. Cook until lemon juice is evaporated (if not already), about 2 minutes. Cool.
Pulse the mixture with tahini, 1 t lemon juice, 1/4 t salt - until chunky.
Refrigerate up to 2 days. When ready to serve, fill pitas with the spread and sliced tomatoes.
Easy, delicious, and fresh for the summer!
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