10 ounces fresh spinach leaves, rinsed, or one 10-ounce package frozen leaf spinach
19-ounce can (2 cups) chickpeas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
Juice of 1-2 lemon, or to taste 1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground pepper to taste
- 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.
RECIPE: Padma Lakshmi