Recipe: Chickpeas and spinach tapas (on this page)
Recipe from "Easy Exotic: A Model's Low-Fat Recipes from Around the World," by Padma Lakshmi. Copyright (c) 2000. Reprinted with permission from Miramax Books.
This was originally served as a tapas snack, but I usually wound up standing by the bar and finishing a whole dish served for everyone to nibble from. So now I make it at home as a whole meal. It's great to serve with toasted bread or stuff into pita pockets.
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 chickpeas, pepper, chives, lemon juice, oil, salt and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.
Makes 4 servings
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