Chick-Peas and Spinach Tapas

Recipe courtesy Padma Lakshmi
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach
  • 19-ounce can (2 cups) chick-peas, drained and rinsed
  • 1 red bell pepper, finely diced
  • 1 tablespoon snipped fresh chives
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Directions

If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.

In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.
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