Where can I take advantage of padma lakshmi chicken tapas?
Chickpeas and spinach tapas Padma Lakshmi, ‘Easy Exotic’ Makes 4 servings This was originally served as a tapas snack, but I usually wound up standing by the bar and finishing a whole dish served for everyone to nibble from. So now I make it at home as a whole meal. It’s great to serve with toasted bread or stuff into pita pockets. INGREDIENTS • 10 ounces fresh spinach leaves, rinsed, or one 10-ounce package frozen leaf spinach • 19-ounce can (2 cups) chickpeas, drained and rinsed • 1 red bell pepper, finely diced • 1 tablespoon snipped fresh chives • Juice of 1 to 2 lemons, or to taste • 1/4 to 1/3 cup extra-virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste DIRECTIONS 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 dry and finely chop. In a bowl combine the spinach with the chickpeas, pepper
