
Ingredients
-
2 tablespoons olive oil
-
1 brown onion, finely chopped
-
3 garlic cloves, crushed
-
1 long fresh red chilli, seeded, finely chopped
-
1 1/2 tablespoons Moroccan seasoning
-
1 tablespoon tomato paste
-
1 bunch (about 800g) silverbeet, stems removed, leaves coarsely chopped
-
1/4 cup chopped fresh coriander
-
400g can chickpeas, rinsed, drained
-
1 tablespoon fresh lemon juice
-
Turkish bread, toasted to serve
-
Greek-style natural yoghurt, to serve
Method
-
1Heat oil in a large frying pan over medium heat. Cook the onion, garlic and chilli, stirring, for 5 minutes or until soft. Add the Moroccan seasoning and tomato paste. Cook, stirring, for 30 seconds or until aromatic. Add the silverbeet and coriander. Cook, stirring occasionally, for 3 minutes or until coriander is soft. Add chickpeas. Cook, stirring occasionally, for 3 minutes or until silverbeet wilts. Stir in the lemon juice. Season with salt and pepper.
-
2Divide silverbeet mixture among serving bowls. Serve with the bread and yoghurt.
Source: taste.com.au