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
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.