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Spanish Style Silverbeet with Chickpeas

Robyn
Silverbeet (swiss chard) is pan fried and mixed with garlic breadcrumb, fresh tomatoes and chickpeas, to make a delicious and healthy tapas dish, side, or main, which can be enjoyed hot or cold.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course appetiser, Light Meals, Lunch, lunchbox
Cuisine spanish
Servings 4 people - as a side
Calories 185 kcal

Ingredients
  

  • 1⅓ tablespoon olive oil divided into ⅓ tablespoon and 1 tablespoon
  • 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
  • salt
  • black pepper
  • 420g (14 oz) tin cooked chickpeas, drained

Instructions
 

  • 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.

Notes

Silverbeet: If you don't have silverbeet (chard) or rainbow chard, then use kale, spinach or collard greens instead.
Chickpeas: You can use dried chickpeas and cook according to packet instructions.
Breadcrumbs: Both wholemeal and white bread crumbs work well in this dish.  Breadcrumbs made from seeded bread, give a tasty nuttiness.
This is also a great recipe for leftover bread crusts!

Nutrition

Calories: 185kcalCarbohydrates: 25gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 150mgPotassium: 501mgFiber: 6gSugar: 5gVitamin A: 3577IUVitamin C: 23mgCalcium: 74mgIron: 3mg
Keyword chickpeas, classic Spanish Tapas, rainbow chard, silverbeet recipe

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