Chick-Peas and Spinach Tapas

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings

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
  • 1 to 2 lemons, juiced or to taste
  • 1/4 to 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
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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