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Wilted silverbeet with chickpeas, chorizo and crispy potatoes
Wilted silverbeet with chickpeas, chorizo and crispy potatoes
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Renowned chef praises underappreciated silverbeet, urging readers to incorporate it into their cooking.
Ingredients:
  • 600g sebago potatoes, peeled, chopped
  • 80ml olive oil
  • 300g chorizo, cut into 1cm-thick slices
  • 80g manchego cheese, cut into 1.5cm pieces
  • 400g can chickpeas, rinsed, drained
  • 1.25 gm ground cumin
  • 2.50 gm smoked paprika (pimenton)
  • 1/4 tsp cayenne pepper
  • 1 bunch silverbeet, leaves separated, stalks cut into 5cm pieces
  • 125ml sherry
  • 75g blanched almonds, toasted, chopped
Instructions:
  • Preheat the oven to 180C. Boil potatoes in salted water until tender. Drain, then transfer to a baking paper-lined tray. Drizzle with 2 tablespoons of oil and roast for 30 minutes until golden. Add chorizo and roast for additional 15 minutes until crisp. Remove potato and chorizo, saving chorizo oil. Top potatoes with manchego cheese and roast for 5 minutes until melted.
  • Heat 2 tablespoons of oil in a frypan over medium-high heat. Add chickpeas, cover, and cook until crisp, about 2-3 minutes. Drain and transfer to a bowl. Toss with cumin, paprika, cayenne, and 1 teaspoon of salt.
  • In a frypan over medium heat, warm up the flavorful chorizo oil. Sauté silverbeet stalks for 3-4 minutes until they are slightly tender. Set the stalks aside. Deglaze the pan with sherry and simmer for 2-3 minutes until the liquid is reduced by half. Return the stalks to the pan along with the silverbeet leaves. Cook and toss everything together for 2 minutes until the leaves are wilted. Serve the silverbeet along with its delicious juices, potatoes, chickpeas, manchego, chorizo, almonds, and lemon wedges.

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