Chickpea and Spinach Spread

1. 1

   Heat the oil in a large stockpot over medium heat.

2. 2

   Add the garlic.

3. 3

   Cook, stirring, until fragrant, about 1 minute.

4. 4

   Add the chickpeas and 1 tablespoon lemon juice.

5. 5

   Cook, stirring, 1 minute.

6. 6

   Add the spinach, 1/4 teaspoon salt, and the red pepper flakes.

7. 7

   Cover; raise heat to medium-high.

8. 8

   Cook, stirring once, until the spinach has wilted, about 4 minutes.

9. 9

   Uncover; raise heat to high.

10. 10

    Cook, stirring, until most of the liquid has evaporated, about 2 minutes.

11. 11

    Let cool.

12. 12

    Pulse the spinach mixture, tahini, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky.

13. 13

    The spread can be refrigerated in an airtight container up to 2 days.

14. 14

    Per serving (1/2 cup)

15. 15

    Calories: 208

16. 16

    Fat: 6g

17. 17

    Cholesterol: 0mg

18. 18

    Carbohydrate: 31g

19. 19

    Sodium: 557mg

20. 20

    Protein: 9g

21. 21

    Fiber: 7g

* Per serving · 4 servings · Values may vary.

No additional tips available.