Spanish Style Silverbeet with Chickpeas
This fresh and delicious silverbeet recipe with chickpeas, garlic breadcrumbs and tomatoes takes inspiration from one of my favourite Spanish tapas dishes, Espinacas con garbanzos. Enjoy it warm or cold!
Ingredients
- 1½ tablespoon olive oil divided into ½ tablespoon and 1 tablespoon
- 200-250g (7½- 8½ oz) 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) can 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 ½ 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 - I have made this dish with rainbow chard as well as silverbeet, and both work really well. If you don't have silverbeet or rainbow chard, then use kale, spinach or collard greens.
- Chickpeas - I use tinned chickpeas but you can use dried chickpeas and cook according to packet instructions.
- Breadcrumbs - I have used wholemeal and white breadcrumbs and both work as well. I've even used breadcrumbs made from seeded bread, and love the savoury nuttiness the seeds give. It is a great recipe for leftover bread crusts too!
- Olive oil - use a good quality olive oil as it really adds to the flavours of the dish.
- Tomatoes - fresh tomato or use cherry tomatoes / grape tomatoes if you have a glut of them. I advise against using tomato puree / paste as it is too overpowering, and you want the juice from the tomato to help keep the dish moist.
- Garlic - fresh garlic!
- Sherry Vinegar - this Spanish vinegar is slightly sweet - though not as sweet as balsamic vinegar - slightly nutty, complex and rounded, and my favourite vinegar to use in so many dishes, from vinaigrettes to marinades. If you don't have it, substitute with red wine vinegar in this recipe.
- Smoked paprika - this smokey red spice is a classic Spanish spice, warm and earthy. I have found brands of smoked paprika to vary greatly in taste here in Australia, and some of the more basic brands have a harsh smokey taste which isn't that pleasant. I am currently enjoying El Avion Mild Smoked Paprika.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 435mgPotassium: 474mgFiber: 6gSugar: 2gVitamin A: 3576IUVitamin C: 22mgCalcium: 80mgIron: 3mg
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