Pita Sandwiches with Spinach-Chickpea Spread

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 10 ounces spinach, trimmed, washed well, and drained
• Coarse salt
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons tahini (sesame seed paste)
• 2 whole-wheat pitas (6-inch), halved
• 1 tomato, thinly sliced

1. Heat oil in a large saucepan over medium.
2. Cook garlic, stirring, until fragrant, about 1 minute.
3. Add chickpeas and 1 tablespoon lemon juice.
4. Cook, stirring, 1 minute.
5. Add spinach, 1/4 teaspoon salt, and the crushed red pepper flakes.
6. Cover; raise heat to medium-high.
7. Cook, stirring once, until spinach has wilted, about 4 minutes.
8. Uncover; raise heat to high.
9. Cook, stirring, until most of the liquid has evaporated, about 2 minutes.
10. Let cool.
11. Pulse chickpea mixture with tahini, remaining 1 teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky.
12. (Spread can be refrigerated for up to 2 days in an airtight container.)
13. To serve, fill each pita half with 1/4 cup spread, and layer with tomato slices.
14. (Per Serving)
15. Calories: 265g
16. Saturated: 9g
17. Unsaturated Fat: 4.7g
18. Cholesterol: 0mg
19. Carbohydrates: 42g
20. Protein: 11.8g
21. Sodium: 494mg
22. Fiber: 8.7g

extravirgin olive oil, garlic, chickpeas, lemon juice, spinach, salt, red pepper, tahini, pitas, tomato

Taken from www.epicurious.com/recipes/food/views/pita-sandwiches-with-spinach-chickpea-spread-394145 (may not work)