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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Spanish Style Silverbeet with Chickpeas

Spanish Style Silverbeet with Chickpeas

1⅓ tablespoon olive oil divided into ⅓ tablespoon and 1 tbsp
200-250 g silverbeet (Swiss or rainbow chard)
1 thick slice bread cubed
3 cloves garlic peeled and sliced in half
small pinch cayenne optional
½ teaspoon smoked paprika
½ tablespoon sherry vinegar or red wine vinegar
1 large tomato roughly chopped, skin left on
black pepper
420 g tin chickpeas

Cut the stems off the silverbeet and slice into 3-4 cm (1.2 – 1.6 inch) lengths
In a frying pan over a medium heat saute the stems for 3-4 minutes in ⅓ tablespoon olive oil until beginning to soften. If sticking, add a splash of water to the pan.

Add the silverbeet leaves to the pan and cook for 2 minutes, until wilted.

Remove the silverbeet leaves and stems to a dish.

Place the frying pan back on the heat and add 1 tablespoon olive oil.

Fry the cubes of bread for a couple of minutes, when starting to turn light golden, add the garlic halves.

Cook for another 3 minutes, stirring occasionally, until the cubes of bread are golden on all sides and the garlic halves have softened

Add the smoked paprika, and cayenne, if using.

Tip into a mini blender/food processor and add the vinegar, fresh tomato and salt and black pepper.

Blend to a paste.

Heat the chickpeas and the tomato-breadcrumb paste over a medium pan until the chickpeas have warmed through and the paste/sauce has thickened slightly.

Add the silverbeet stalks and stems and heat for a minute.

Check for seasoning, then either serve straight away, or cool and place in the fridge in a covered container for up to 3 days.

If you place it in the fridge, it is better eaten cold rather than reheated.
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