Sauteed Spinach And Chickpea Spread Recipe

Summary

MethodMain Ingredient

Ingredients

 Drained canned chickpeas3⁄4 Cup (12 tbs) (Garbanzo Beans)
 Lemon juice2 Tablespoon
 Water1 Tablespoon
 Capers2 Teaspoon
 Olive oil2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Torn spinach4 Cup (64 tbs)
 Pepper1⁄8 Teaspoon
 Submarine rolls5 Ounce (Two 2 1/2 Ounce Pieces)

Nutrition Facts

Serving size: Complete recipe

Calories 725 Calories from Fat 147

% Daily Value*

Total Fat 17 g25.7%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1510.9 mg63%

Total Carbohydrates 124 g41.2%

Dietary Fiber 17.7 g70.9%

Sugars 9.7 g

Protein 27 g54%

Vitamin A 238.7% Vitamin C 99.6%

Calcium 48.9% Iron 59.1%

*Based on a 2000 Calorie diet

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.
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