Moroccan Silverbeet and Chickpea Salad
Cooked silverbeet with chickpeas, onion, chilli, parsley, cumin and lemon
2 Tblsp Olive Oil
1 Onion, finely chopped
2 Garlic Cloves, crushed
1 Red Chilli, seeded, finely chopped
1 Bunch Silverbeet, stems removed, leaves coarsely chopped
1/4 Cup Fresh Flat Leaf Parsley, roughly chopped
400g Can Chickpeas, rinsed, drained
1 Tsp Ground Cumin
Salt and Pepper to taste
Juice of 1 Lemon
- In large frying pan heat the oil then sauté the onions, chilli and garlic until onions are lightly golden.
- Add the silverbeet, parsley, chickpeas, cumin, salt and pepper, cook stirring occasionally for 3 minutes or until the silverbeet wilts.
- Remove from heat squeeze on lemon juice then serve.