Comforting

Matt Preston's silverbeet and chickpea puttanesca

Name: Matt Preston silverbeet chickpea puttanesca
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil, plus extra to serve; 1 bunch silverbeet, stems thinly sliced, leaves torn; 4 garlic cloves, crushed; 1 long red chilli, seeds removed, finely chopped; 4 anchovy fillets in oil, drained; 2 x 400g cans cherry tomatoes; 400g can chickpeas, rinsed, drained; 1 cup (150g) pitted kalamata olives; 2 tbs baby capers in vinegar; Finely grated zest of 1 lemon; 125ml red wine; Sourdough bread, to serve

2 ratings

10m

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by Matt Preston

delicious. senior editor

Jun 01, 2018

Take a leaf out of Matt Preston’s book and try your hand at cooking with one of his favourites – silverbeet.

1/3 cup (80ml) extra virgin olive oil, plus extra to serve
1 bunch silverbeet, stems thinly sliced, leaves torn
4 garlic cloves, crushed
1 long red chilli, seeds removed, finely chopped
4 anchovy fillets in oil, drained
2 x 400g cans cherry tomatoes
400g can chickpeas, rinsed, drained
1 cup (150g) pitted kalamata olives
2 tbs baby capers in vinegar
Finely grated zest of 1 lemon
1/2 cup (125ml) red wine
Sourdough bread, to serve

Method

1.

Heat oil in a large frypan over medium heat. Add silverbeet stems and cook, stirring occasionally, for 10 minutes or until softened.
2.

Add garlic, chilli and anchovies, and cook, stirring regularly, for 3 minutes or until garlic is lightly golden. Add tomatoes, chickpeas, olives, capers, lemon zest and wine, and bring to a simmer. Cook, stirring occasionally, for 10-12 minutes or until thickened.
3.

Add silverbeet leaves and cook, stirring regularly, for 3 minutes or until leaves have wilted.
4.

Drizzle with extra oil and serve with sourdough, baked potatoes or your favourite pasta.