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Harissa chickpeas with silverbeet

Name: Harissa chickpeas with silverbeet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbs extra virgin olive oil; 1 onion, thinly sliced; 4 silverbeet leaves, stalks sliced on an angle, leaves shredded; 2 garlic cloves, thinly sliced; 1 tbs ground cumin; 400g can chickpeas, rinsed, drained; 2 tbs tomato paste; 2 tbs good-quality harissa paste (we used Christine Manfield Harissa); 12 mixed cherry heirloom tomatoes, halved; 2 tbs apple cider vinegar; 1/2 cup (140g) thick Greek-style yoghurt; 2 tbs zaatar (Middle Eastern spice mix)

6 ratings

10m

15m

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by Shannon Harley

delicious. team

Oct 14, 2015

This warm harissa chickpea and silverbeet dish is a good source of plant protein and is also no-waste, as you use the silverbeet leaves and stalks. Eat it for breakfast, lunch or dinner!

2 tbs extra virgin olive oil
1 onion, thinly sliced
4 silverbeet leaves, stalks sliced on an angle, leaves shredded
2 garlic cloves, thinly sliced
1 tbs ground cumin
400g can chickpeas, rinsed, drained
2 tbs tomato paste
2 tbs good-quality harissa paste (we used Christine Manfield Harissa)
12 mixed cherry heirloom tomatoes, halved
2 tbs apple cider vinegar
1/2 cup (140g) thick Greek-style yoghurt
2 tbs zaatar (Middle Eastern spice mix)

Method

1.

Heat oil in a large, deep frypan over medium heat. Add onion and cook, stirring, for 5 minutes or until translucent. Add silverbeet stalks and cook, stirring, for a further 5-6 minutes until softened and onion is starting to caramelise. Add garlic, cumin, chickpeas, tomato paste, harissa, half the tomato and 1 tbs water. Cook, stirring, for 3 minutes or until well combined and tomato is softened.
2.

Add the silverbeet leaves, vinegar and a splash of water, then cover with a lid and steam for 3-4 minutes until silverbeet is wilted but is still bright green. Season.
3.

Serve the harissa chickpeas topped with yoghurt, zaatar and remaining tomato.