“This is such an old recipe. I used to make it all the time when I was a model. It’s fast and I can keep it in the fridge for whenever I need it.” – Padma Laskshmi

Serves 4

10 oz. fresh spinach leaves, rinsed –or- one 10 oz. package frozen leaf spinach
2 cups cooked chickpeas, drained and rinsed
1 red bell pepper, small dice
1 tablespoon snipped fresh chives
Juice of 1 to 2 lemons, or to taste
¼ to 1/3 cup extra virgin olive oil
1 teaspoon ground sumac
Salt and freshly ground black 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 and finely chop.

In a bowl, combine the spinach with the chickpeas, pepper, chives, lemon juice, oil, ground sumac, salt and pepper. Serve as is, or chilled with toasted bread, or as a filling for pita pockets. Also great in butter lettuce cups.

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