"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CHICK-PEAS AND SPINACH TAPAS Recipe

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This recipe for CHICK-PEAS AND SPINACH TAPAS, by , is from The Bishop's Green Tapas Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Recipe courtesy Padma Lakshmi
Added: Wednesday, October 28, 2009

Category:
Category:

Ingredients:  
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:
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 pi [sic?]

Number Of Servings:
Number Of Servings:
Yield: 4 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
double or triple or quadruple ingredients to
increase serving yield.

 

 

 

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