Chick-pea and Spinach Tapas

For a quick and easy vegetarian starter try Paul Bloxham's recipe for a flavourful chick-pea salad
By Paul Bloxham
Chick-pea and Spinach Tapas
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 250 g fresh or frozen leaf spinach
  • 1 x 410g tin chickpeas, drained
  • 1 large red chilli, finely diced
  • grated zest and juice of 2 lemons
  • 60 ml extra virgin olive oil
  • black pepper
  • toasted bread, to serve

Method

1. If using fresh spinach rinse it in cold water. Place the spinach in a wok and cook until just wilted. Drain, squeeze dry and chop finely.

2. In a large bowl mix together the spinach, chick-peas, chilli, lemon zest and juice and olive oil. Season with salt and freshly ground pepper.

3. Serve with toasted bread.

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