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Sauteed Spinach And Chickpea Spread

Healthycooking's picture
  Drained canned chickpeas 3⁄4 Cup (12 tbs) (Garbanzo Beans)
  Lemon juice 2 Tablespoon
  Water 1 Tablespoon
  Capers 2 Teaspoon
  Olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Torn spinach 4 Cup (64 tbs)
  Pepper 1⁄8 Teaspoon
  Submarine rolls 5 Ounce (Two 2 1/2 Ounce Pieces)

Place first 4 ingredients in a food processor, and process until smooth, scraping sides of processor bowl occasionally.
Set aside.
Heat oil in a large nonstick skillet over medium heat until hot.
Add garlic, and saute 1 minute.
Add spinach; saute 1 minute.
Remove skillet from heat, and stir in pepper.
Slice each roll in half horizontally.
Spread chickpea mixture over bottom halves of bread.
Top with spinach mixture, and cover with top halves of bread.

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