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Moroccan-spiced silverbeet
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy tomato chickpeas with garlic and silverbeet - a vibrant and delicious side dish!
Ingredients:
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 long fresh red chilli, seeded, finely chopped
  • 30.00 ml Moroccan seasoning
  • 22.20 gm tomato paste
  • 1 bunch (about 800g) silverbeet, stems removed, leaves coarsely chopped
  • 62.50 ml chopped fresh coriander
  • 400g can chickpeas, rinsed, drained
  • 21.00 gm fresh lemon juice
  • Turkish bread, toasted to serve
  • Greek-style natural yoghurt, to serve
Instructions:
  • In a large frying pan over medium heat, warm oil. Sauté onion, garlic, and chili until soft, about 5 minutes. Stir in Moroccan seasoning and tomato paste, cook until aromatic, about 30 seconds. Add silverbeet and coriander, cook until coriander is soft, about 3 minutes. Mix in chickpeas, cook until silverbeet wilts, about 3 minutes. Finish by stirring in lemon juice and season with salt and pepper. Enjoy!
  • Portion the silverbeet mixture into serving bowls and garnish with bread and yogurt for a delightful presentation.

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