20 Aug Chickpeas with Silverbeet and Lemon
Chickpeas with Silverbeet and Lemon
20 August 2020
PREP. TIME: 10 MIN - COOK TIME: 35 MIN - SERVES: 4
Straight from the Mediterranean. What could be more delicious - or healthy - or simple - or just plain useful that this versatile recipe?
Taking the trouble to cook your own chickpeas makes a world of difference to a dish like this. They are truly delicious and take up the flavours of any other ingredients you cook them with. Find out how by clicking here.
In case you have been caught short - you can use tinned chickpeas of course.
The combination of lemon and garlic and herbs with chickpeas is right on song! Do not miss the fine slices of lemon in the dish.
1 tin of Chickpeas
100ml Extra Virgin Olive Oil
1 small brown Onion
3 cloves Garlic, finely chopped
Sea salt and finely ground black pepper
1 bunch Silverbeet, Swiss Chard, Rainbow Chard or Tuscan Kale
3 handfuls Flatleaf Parsley leaves
3 sprigs Dill, chopped
1 Lemon - juiced
1/2 Lemon - finely sliced (keep the skin on) and cut into triangles
Lemon Wedges to serve
Wire strainer or colander
Chopping board and kitchen knife
Large, deep fry pan or saute pan
Reserve 1 cup of water from the cooked or tinned chickpeas.
Drain the chickpeas and rinse well - set aside.
Step 2 - Prepare the Vegetables and Herbs
Peel and finely slice the onion
Peel and finely slice the garlic
Wash, trim and finely shred the silverbeet or other leaves, into ribbons
Wash the parsley and pull off the leaves
Wash and chop the dill.
Juice the lemon.
Slice the lemon half into thin crescents - cut these in half again to create small thin triangles.
Cut the remaining lemon into wedges for garnish.
Heat the Olive oil over low heat, adding the onion and a teaspoon of salt.
Continue cooking while stirring for 5 or so minutes, until the onions are tender becoming translucent in colour.
Add the chopped garlic and cook until aromatic.
Do not allow the onion or the garlic to colour.
Add the damp silverbeet or other leaves - about 1/3 at a time, allowing the leaves to collapse into the pan as you toss them with tongs.
As each handful of leaves collapses, add some more until all of the leaves are in.
You can add a little of the reserved water from the chickpeas to moisten the leaves if they look too dry.
Season with salt and pepper and continue cooking a further 10 - 20 minutes. Keep the pan partially covered and remove to stir occasionally.
Add the chickpeas and parsley and dill and cook for a further 5 minutes to heat the chickpeas through.
Add the dill, lemon juice and lemon triangles.
Check the seasoning and add more salt and pepper as required.
Step 4 - Assembly and Service
Remove the pan from the heat and toss the ingredients well.
Transfer to a large platter or shallow bowl.
Serve hot or at room temperature.
Recipe by Karen Martini, Sunday newspapers, Melbourne. Date unknown.
Adapted by Elizabeth Peddey
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