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Chickpea and Spinach Tapas   Veg  CD  HD  Spanish  20mins


Serves 8    Cold   Vegetarian   Vegan   Hors d'oeuvre   Appetiser    Starter   Tapa   Spain   Gluten Free   Dairy Free   Eggless



275g/10oz fresh Spinach, washed

450g/1lb tinned Chickpeas, drained

1 Red Capsicum (Sweet Pepper), finely chopped

1 tbsp freshly chopped Chives

The juice of 1 Lemon

90ml/3fl.oz. extra virgin Olive Oil

Salt and Black Pepper




1. Place the spinach in a large saucepan with only the water which remains clinging to the leave, cover and cook over a medium heat, shaking the pan from time to time, until just wilted.  


2. Drain, squeeze out as much of the water s you can then finely chop. 


3. In a mixing bowl,  mix together the spinach  chickpeas, pepper, chives, lemon juice, oil, salt, and pepper. 


4. Serve as it is or chilled with toast. 

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