Silverbeet with chickpeas

Silverbeet with chickpeas. Photo: Simon Lambert
Photo: Simon Lambert
This week, Alison Lambert shares a versatile recipe with silverbeet as the star.

Silverbeet is one of my favourite winter greens as not only are the leaves tasty but the stalks are as well! 

This can be eaten as a side, tapas or warming salad.

Silverbeet with chickpeas

Serves 4

Ingredients
2 large bunches silverbeet (500g-600g)
2-3 Tbsp olive oil or rapeseed, plus a little extra for garnishing
1 onion, thinly sliced
½ leek, sliced thinly
3 garlic cloves, thinly sliced
1½ tsp smoked paprika
½ tsp cumin seeds
pinch chilli flakes
1 400g can chickpeas, rinsed and drained
2 tsp sherry or red wine
vinegar to taste
sea salt flakes
cracked black pepper

Method
Begin by separating the stalks from the leaves of the silverbeet. I do this by holding the stalk and running my hand firmly up the stalk, which will pull off the leaves.

Cut the stalks on the angle into 2cm lengths and the leaves into largish pieces.

Bring a large pot of lightly salted water to the boil. Lay a clean cloth over a tray and set aside.

When the water is boiling add the sliced stalks and cook for 3min. Add the leaves and cook for a further 2min.

Drain and lay the leaves and stalks over the cloth lined tray, Cool.

In a large frying pan add the oil and heat over moderate temperature. Add the onion and leeks and cook gently for 5min, add the garlic, smoked paprika, cumin and chilli flakes. Cook for a further 4min or until fragrant.

Add the silverbeet stalks and toss through the onion mixture.

Add the chickpeas and leaves and season well. Cook for a further 3min-4min.

Add the vinegar and a little more oil. Toss to combine and serve.

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