Recipe: Panini With Sauteed Spinach and Chickpea Spread (food processor, serves 2)

PANINI WITH SAUTEED SPINACH AND CHICKPEA SPREAD

3/4 cup chickpeas
2 tablespoons lemon juice
1 tablespoon water
2 teaspoons capers
2 teaspoons olive oil
2 garlic cloves, minced
4 cups torn spinach
1/8 teaspoon pepper
2 submarine rolls (2 1/2 oz)

Place first 4 ingredients in a food processor, and process until smooth, scraping sides of processor bowl occasionally. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add garlic and saute 1 minute.

Add spinach; saute 1 minute. Remove skillet from heat, and stir in pepper.

Slice each roll in half horizontally. Spread chickpea mixture over bottom halves of bread. Top with spinach and cover with top halves of bread.

Servings: 2
Adapted from source: Cooking Light