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Ingredients
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2 tablespoons olive oil
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1 brown onion, finely chopped
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3 garlic cloves, crushed
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1 long fresh red chilli, seeded, finely chopped
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1 1/2 tablespoons Moroccan seasoning
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1 tablespoon tomato paste
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1 bunch (about 800g) silverbeet, stems removed, leaves coarsely chopped
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1/4 cup chopped fresh coriander
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400g can chickpeas, rinsed, drained
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1 tablespoon fresh lemon juice
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Turkish bread, toasted to serve
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Greek-style natural yoghurt, to serve
Method
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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.
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2Divide silverbeet mixture among serving bowls. Serve with the bread and yoghurt.
Source: taste.com.au
