Spiced greens with chick­peas and pine nuts

Australian Women’s Weekly NZ - - WORLD COOKING -

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.

Spiced greens with chick­peas and pine nuts

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