Chickpeas and Spinach

A tapas recipe for 6 to 8 servings
 
INGREDIENTS
1    package (10 ounces) frozen. chopped spinach
2    cans (15 ounces) garbanzo beans, drained, rinsed
1    red bell pepper, seeded, diced small
1    tablespoon chopped chives
1    lemon, juiced, strained
1/3   cup olive oil

METHOD

Thaw the frozen spinach and add to a large sauce pan over medium-low heat. Add the drained and rinsed chickpeas (garbanzo beans), diced bell pepper, chives, lemon juice and olive oil. As it heats up, stir the mixture to break apart the gobs of spinach and mix in the lemon juice.

Alternatively, mix off the heat and refrigerate the portion you are not using and heat the rest in the microwave or stove top.