The silverbeet in our garden needs harvesting, so this inspired me to prepare a healthy dish which can stand alone with just some pita bread and left over roast lamb and a glass of red wine. It has to be an easy meal tonight as it is the Rugby League semi final with the Cowboys playing the Cronulla Sharks in Sydney. If the Cowboys win this match they are in the Grand Final again so we will be glued to the television. Last year we travelled to Sydney to watch the Cowboys play in the Grand Final which they won.
Silverbeet is a vegetarian's friend, when it comes to iron supplies. If you combine the silverbeet with wholegrains the iron levels will be further increased. Chick peas will add lots of fibre and nutrients so this is a complete meal in itself.
Ingredients:
Serves 2
2 tablespoons sunflower or canola oil
1 small onion, finely sliced
1 garlic clove, chopped
Grated zest of one lemon
1 teaspoon ground cumin
1/2 red chilli, finely chopped with seeds removed
A bunch of silverbeet or spinach, about 150g, trimmed and washed
A bunch of silverbeet or spinach, about 150g, trimmed and washed
400g tin of Italian or plum tomatoes or 4-6 large fresh plum tomatoes or equivalent
400g tin chickpeas, rinsed and drained
Sea salt and freshly ground pepper to taste
pinch of sugar (optional)
Flatleaf parsley for garnish
Let's Cook:
Heat the oil in a saucepan over a medium-low heat. Add the onion and sweat gently for about 8 minutes, stirring occasionally, until soft and golden. Add the garlic, chilli, cumin, and lemon zest and cook for another 1-2 minutes.
If using fresh tomatoes, grate their flesh directly into the pan, discarding the skins. If using canned tomatoes, finely chop the tomatoes, and add them to the pan. Stir well, bring the mixture to a simmer, and cook gently for a few minutes, until a nice sauce develops.
Meanwhile prepare the silverbeet or spinach. Wash the leaves and remove any tough stalks. Add leaves to the pan and stir over the heat until wilted. Add the chickpeas and some salt and pepper and a pinch of sugar.
Cook for a few minutes, just to heat the chickpeas through, then adjust the seasoning if necessary to suit your taste.
Garnish with some finely chopped flat leaf parsley and serve with warm flatbreads or pita breads or even tortilla strips and a dash of mango chutney. Whatever you fancy really.
Have a great weekend everyone.
Have a great weekend everyone.
I love the sound of this wholesome dish! It sounds wonderful Pauline! :D
ReplyDeleteThanks Lorraine. So easy and tasty as well.
DeleteThanks Lorraine. So easy and tasty as well.
Delete