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Moroccan-spiced silverbeet

  • 0:15 Prep
  • 0:15 Cook
  • 2 Servings


  • 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


  • 1
    Heat 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.
  • 2
    Divide silverbeet mixture among serving bowls. Serve with the bread and yoghurt.

Source: taste.com.au


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