Iron- and
folate-rich chickpeas and spinach combine in a delicious sandwich spread that
can also be served atop halved cherry tomatoes for a snack.
Ingredients
:
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 10 ounces spinach, trimmed, washed well, and drained
- Coarse salt
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons tahini (sesame seed paste)
- 2 whole-wheat pitas (6-inch), halved
- 1 tomato, thinly sliced
Method :
- Heat oil in a large saucepan over medium. Cook garlic, stirring, until fragrant, about 1 minute. Add chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add spinach, ¼ teaspoon salt, and the crushed red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until spinach has wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most of the liquid has evaporated, about 2 minutes. Let cool.
- Pulse chickpea mixture with tahini, remaining 1 teaspoon lemon juice, and ¼ teaspoon salt in a food processor until slightly chunky. (Spread can be refrigerated for up to 2 days in an airtight container.)
- To serve, fill each pita half with ¼ cup spread, and layer with tomato slices.
per
serving: 265
calories; .9 g saturated fat; 4.7 g unsaturated fat; 0 mg cholesterol; 42 g
carbohydrates; 11.8 g protein; 494 mg sodium; 8.7 g fiber
Tags:
Sandwiches