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Tunisian Chickpeas with Silverbeet
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PREP TIME: |
5
mins |
| COOKING TIME:
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50
mins |
| SERVINGS:
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4 |
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Nutritional
Information:
Good source iron, vitamin C and folate. Source of magnesium, niacin and fibre. Food groups: vegetables, fruit, meat (as chickpea), miscellaneous. Per serve (when serves 4): 640 kJ (153 cals) 7g protein 7g fat 15g carbohydrate
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Ingredients:
2/3 cup dried chickpeas soaked in cold water overnight
1 bunch silverbeet, washed and stems discarded
3 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 tsp ground cumin
2 tsp chilli paste
1 tablespoons olive oil
1 brown onion, peeled and finely chopped
1 tablespoon 'no added salt' tomato paste
juice of 1/2 lemon
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Instructions:
Half fill a large saucepan with water. Bring to the boil and add the drained chickpeas, reduce heat and simmer for about 40 minutes or until tender. Drain, reserving 1/2 cup of the liquid.
Roughly chop the silverbeet leaves into large pieces, and steam for 1-2 minutes or until tender. Allow the cooked silverbeet to cool a little and then squeeze out the excess moisture.
Combine garlic, ground coriander, turmeric, cumin and chilli paste in a small bowl until a smooth thick paste forms. Heat the olive oil in a large frying pan, add onion and cook over medium heat until pale golden. Add the garlic and chilli paste and the tomato paste and cook stirring frequently for 1 minute. Add the silverbeet, cooked chickpeas, lemon juice and the reserved cooking water and cook for about 7-10 minutes stirring occasionally - avoid letting the mixture get too wet and soupy.
Serve with steamed rice as a main meal or as an accompanying vegetable side dish.
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