Sauteed Spinach And Chickpea Spread Recipe
Ingredients
| Canned chickpeas | 3/4 Cup (16 tbs), drained | |
| Lemon juice | 2 Tablespoon | |
| Water | 1 Tablespoon | |
| Capers | 2 Teaspoon | |
| Olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Spinach | 4 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
| 2 (2 1/2-ounce) submarine rolls | ||
Directions
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.
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.
Chef
