CHICKPEA AND SPINACH SPREAD

Chickpea and Spinach Spread image

Yield makes 2 cups

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2 cups canned chickpeas, rinsed and drained
1 tablespoon plus 1 teaspoon fresh lemon juice
10 ounces spinach, trimmed
Coarse salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons tahini

Steps:

Heat the oil in a large stockpot over medium heat. Add the garlic. Cook, stirring, until fragrant, about 1 minute. Add the chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add the spinach, 1/4 teaspoon salt, and the red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until the 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 the spinach mixture, tahini, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky. The spread can be refrigerated in an airtight container up to 2 days.
Fit to Eat Recipe
Per serving (1/2 cup)
Calories: 208
Fat: 6g
Cholesterol: 0mg
Carbohydrate: 31g
Sodium: 557mg
Protein: 9g
Fiber: 7g