Ingredients for Panini With Sauteed Spinach And Chickpea Spread
- Canned Chick Peas
- 1 tablespoon lemon juice
- 2-4 tablespoons water (as needed)
- Capers
- Olive Oil
- Garlic Cloves
- 5 ounces fresh spinach
- 1/4 teaspoon salt, plus more to taste
- Black Pepper
- Submarine Sandwich Bread
- Plum Tomatoes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Panini With Sauteed Spinach And Chickpea Spread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Panini With Sauteed Spinach And Chickpea Spread
- Combine 1 (15-ounce) can chickpeas (drained and rinsed), 2 tablespoons tahini, 1 tablespoon lemon juice, 1 clove garlic (minced), and 1/4 teaspoon salt in a food processor or blender.
- Process until completely smooth, adding 2-4 tablespoons of water as needed to reach desired consistency. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1 clove garlic (minced) and cook for about 1 minute, until fragrant, being careful not to burn.
- Add 5 ounces fresh spinach and cook for 2-3 minutes, or until wilted.
- Remove from heat and season with salt and pepper to taste.
- Cut your choice of bread (e.g., 2 whole-wheat buns, 2 pita breads, or 1 focaccia loaf) in half horizontally.
- Spread the chickpea mixture evenly over the bottom halves of the bread.
- Top with the sautéed spinach and 1-2 slices of tomato per sandwich.
- Season with additional salt and pepper if desired. Cover with the top halves of the bread.
- For a perfectly crisp panini, grill the sandwiches in a panini press or indoor grill for 2-3 minutes per side, or until golden brown and the cheese (optional) is melted. Alternatively, you can enjoy them as is.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
9g
Fat
4g
Carbs
9g
