1 opound fresh spinach or kale (6 cups), washed and coarsely chopped

1/2 cup bread crumbs

4 tablespoons olive oil, divided

1 onion, chopped

2 cloves of garlic, chopped

1/4 teaspoon ground cumin

1 1/2 tablespoon red wine vinegar

1/2 teaspoon paprika

Salt and pepper

1/4 teaspoon dried red pepper

15 ounces chickpeas, rinsed and drained

Directions

Heat water in a large covered steamer. Cook the greens for 5 minutes, until wilted. Drain the spinach and set

aside.

In a small bowl combine the bread crumbs, 2 tbsp olive oil and 2 tbsp of chickpeas and mash into a paste.

Heat 2 tbsp olive oil in a large skillet and cook the garlic and onion until soft. Add the bread/chickpea paste,

cumin, vinegar, paprika and red pepper to the skillet. Stir until well blended.

Add the cooked spinach and remaining chickpeas. Cook on med-low until heated through. Serve warm by itself

or with toasted bread.

Recipe from Hot Pita

Serves 4

1/4 cup sun-dried tomato in a jar

2 cloves garlic

8 oz. tahini

2 tablespoons white truffle oil

1/4 cup goat cheese

4 oz. freshly-squeezed lemon juice

4 oz. water

1 -12 oz. can of chick peas

salt, to taste

Drain the chick peas. Place in pot with water to cover and simmer for ten minutes. Drain chickpeas and place in food processor. Add sun-dried tomatoes, garlic, tahini, goat cheese and salt and blend for 20 seconds. While food processor is on, add lemon juice and 4 oz. of water. Scrape sides and blend again. Top with truffle oil and blend for 20 additional seconds. Check seasonings. Let chill for at least an hour before serving.