Recipe: Chickpea and Spinach Tapas

Here's an easy tapas recipe that's perfect for our vegetarian readers. Healthy, quick and carrying a delicious, snappy taste, try out this version of a classic chickpea and spinach tapas plate.

You'll need:

• 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

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.

Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes

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