Whipped Chickpea Spinach And Potato Spread For Crostini Recipes
CHICKPEA AND SPINACH SPREAD
Make a nutritious lunch by spooning this chunky hummuslike spread into whole-wheat pita halves and layering with tomato slices. Or, for a cocktail-hour snack, dab a small amount on cherry-tomato halves.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in a large stockpot over medium heat. Add garlic. Cook, stirring, until fragrant, about 1 minute. Add chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and the 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 spinach mixture, tahini paste, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky.
Nutrition Facts : Calories 208 g, Fat 6 g, Fiber 7 g, Protein 9 g, Sodium 557 g
CHICKPEA, SPINACH, AND PASTA SOUP
Super healthy and fast! This recipe is different than the other chickpea recipes posted. Was printed in my local newspaper
Provided by KristenErinM
Categories Beans
Time 40m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all but pasta and spinach.
- Bring to a boil and then simmer for about 20 minutes.
- Use an immersion blender to puree about half of the soup.
- Add cooked pasta and spinach.
- Simmer for a few minutes until spinach is wilted.
Nutrition Facts : Calories 264.9, Fat 2.2, SaturatedFat 0.3, Sodium 479.2, Carbohydrate 51.2, Fiber 8.7, Sugar 2.4, Protein 11.2
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