Chick-Peas and Spinach Tapas
– 10 oz spinach – 2 cups chick-peas – cooked, drained and rinsed – 1 red bell pepper – finely diced	– 1 tablespoon snipped fresh chives – 1 to 2 lemons- juiced or to taste – 1/4 to 1/3 cup olive oil – salt and freshly ground black pepper
(1) Cook spinach in a saucepan with the water clinging to its leaves, stirring until wilted. Drain and squeeze dry. (2) In a bowl combine spinach with chick peas, pepper, chives, lemon juice, oil, salt and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.