Chickpeas Tunisian style with silverbeet
Preparation time:
Recipe highlights Serves: 4
- Good source of folate, iron
- Suitable to microwave
- Suitable to freeze
- Store in airtight container
- Dairy free
- Gluten free
- Egg free
- Nut free
- Low salt
- Vegetarian
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Ingredients
- 3/4 cup dried chickpeas, soaked in cold water overnight
1 bunch silverbeet, washed and stems discarded
3 cloves garlic, crushed
1 teaspoon coriander, ground
1 teaspoon tumeric
1/2 teaspoon cumin, ground
2 teaspoons chilli paste
1 tablespoon olive oil
1 brown onion, peeled and finely chopped
1 tablespoon salt-reduced tomato paste
1/2 lemon, juiced
Cooking method
-
1. Half fill a large saucepan with water, bring to the boil and add the drained chickpeas, reduce heat and simmer for about 40 minutes or until tender.
2. Drain the liquid.
3. Roughly chop the silverbeet leaves into large pieces, and steam for 1-2 minutes or until tender.
4. Allow the cooked silverbeet to cool a little and then squeeze out excess moisture.
5. Combine garlic, ground coriander, turmeric, cumin and chilli paste in a small bowl until a smooth thick paste forms.
6. Heat the olive oil in a large frying pan
7. Add onion and cook over medium heat until pale golden.
8. Add the garlic chilli paste and the tomato paste. Cook stirring frequently, for 1 minute.
9. Add the silverbeet, cooked chickpeas, lemon juice and ½ cup of water if necessary. Cook for about 7-10 minutes stirring occasionally - avoid letting the mixture get too wet and soupy.
Notes: Accompany with steamed rice as a main meal or serve as a vegetable side dish.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 136.40g | 100.00g |
| Energy (kJ) | 555.61kJ | 407.34kJ |
| Protein (g) | 7.42g | 5.44g |
| Total fat (g) | 3.50g | 2.56g |
| - Saturated fat (g) | 0.51g | 0.37g |
| - Polyunsaturated fat (g) | 1.13g | 0.83g |
| - Monounsaturated fat (g) | 1.16g | 0.85g |
| Cholesterol (mg) | 0.00mg | 0.00mg |
| Carbohydrate-available (g) | 14.68g | 10.76g |
| CarbohydrateSE (g) | 14.68g | 10.76g |
| - Sugars (g) | 1.72g | 1.26g |
| Water (g) | 97.03g | 71.14g |
| Dietary fibre (g) | 6.49g | 4.76g |
| Thiamin (mg) | 0.05mg | 0.04mg |
| Riboflavin (mg) | 0.07mg | 0.05mg |
| Niacin (mg) | 0.83mg | 0.61mg |
| Niacin equivalents (mg) | 2.07mg | 1.52mg |
| Vitamin C (mg) | 9.04mg | 6.63mg |
| Total folate (ug) | 80.98ug | 59.37ug |
| Total vitamin A equivalents (ug) | 32.93ug | 24.14ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 194.21ug | 142.39ug |
| Sodium (mg) | 86.14mg | 63.15mg |
| Potassium (mg) | 291.42mg | 213.66mg |
| Magnesium (mg) | 42.54mg | 31.19mg |
| Calcium (mg) | 76.11mg | 55.80mg |
| Phosphorus (mg) | 120.29mg | 88.19mg |
| Iron (mg) | 3.00mg | 2.20mg |
| Zinc (mg) | 1.22mg | 0.90mg |
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This recipe was orginally published as:
Tunisian chickpeas with silverbeet
Recipe publication date on: 10/23/2002
Last reviewed on: 04/07/2013
