You want quick, simple, cheap and healthy? You’ve come to the right place. This is a regular mid week favourite and a classic from Joe’s family, amended slightly to maximum yum. It’s also vegan and gluten friendly as well.
Ingredients
1 large eschallot (or a small brown onion), peeled and finely sliced
2-3 cloves garlic, peeled and smashed
2-3 bird’s eye chilis, finely sliced
1 bunch silverbeet, stems chopped finely, leaves more roughly
1 tin chickpeas, drained and rinsed
1 lemon, zested and juiced
2 tbsp olive oil
Salt flakes
Black pepper
Pinch freshly grated nutmeg or cinnamon (optional)
Method
In a large pan or pot on a moderate heat, add about a tbsp of the olive oil and sauté the eschallot, garlic and chilli for 1-2 minutes, or until the eschallot is translucent. Add the finely chopped stalks and cook for a further 3-4 minutes, or until slightly softened. Add the chopped silverbeet leaves and give everything a good stir to combine and then wait for the leaves to wilt and cook down. Add the chickpeas, combine well. Once the leaves are cooked down to your liking (you may want to keep it a bit fresh and crunchy, or stew until really tender; cook’s choice), remove the pan from heat and add the lemon juice and most of the zest (reserve some for garnish). Combine well and season with salt and freshly cracked black pepper to taste. You can also grate a little nutmeg or cinnamon (or both!), to amp up the dimension, if you have it.
To serve, place the silverbeet onto a bowl, dress with olive oil, salt flakes and remaining lemon zest. Great as a stand-alone dish, but just as ideal as part of a bigger dining picture. For the train spotters, that is indeed a lime prop, but in all honesty, you could use that instead of lemon and be fine.
