Friday, 23 September 2016

Silverbeet with chickpeas and cumin

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.

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
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.


  1. I love the sound of this wholesome dish! It sounds wonderful Pauline! :D


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