Spiced greens with chickpeas and pine nuts
SERVES 6 PREP AND COOK TIME 20 MINUTES
⅓ cup (80ml) extra virgin olive oil 8 cloves garlic, unpeeled 3 slices sourdough bread, crusts removed 1½ tablespoons ground cumin 2 teaspoons sweet paprika 400g can chickpeas, drained, rinsed 1 bunch (300g) spinach, trimmed, rinsed, drained 1 bunch (750g) silver beet, stems removed, rinsed, drained 1 tablespoon sherry vinegar 2 tablespoons pine nuts, toasted 1 Heat the oil over medium heat in a large frying pan; cook the garlic for 2-3 minutes or until the skins have browned. Cook the
bread for 4-5 minutes on each side or until crisp and brown. Drain the bread and garlic on paper towel and season with sea salt. Remove the pan from heat. 2 When the garlic is cool enough to handle, squeeze the garlic out of its skin. Break the bread into small pieces and put the bread and garlic into a food processor. Add the cumin, paprika and a generous spoonful of the chickpeas. Blend to a chunky paste. 3 Coarsely chop the spinach and silver beet leaves. 4 Return the frying pan to medium heat. Add the spiced paste and cook for a few minutes until lightly golden. Transfer to a bowl. Add the spinach and silver beet. Cook, stirring occasionally, for 5 minutes or until the leaves have completely wilted. Add the remaining chickpeas and spice paste; toss to combine before adding the vinegar. Season to taste. 5 Transfer to a serving dish and scatter with the pine nuts.
Not suitable to freeze or microwave.