When chickpeas are cooked properly, they are delicious and readily absorb other flavours. They’re wonderful with cinnamon, lemon, garlic and fresh herbs. Serve this with spiced roast lamb or chicken and fetta or yoghurt.
Ingredients
- 250 gms Dried chickpeas (Soaked overnight in cold water and drained)
- 2 Cinnamon sticks
- 100 ml Extra virgin olive oil
- 1 Small brown onion (Finely sliced)
- 3 Cloves garlic (Finely chopped)
- Sea salt and freshly ground black pepper
- 1 Bunch silverbeet (Swiss chard) (Trimmed and finely shredded)
- 3 Handfuls flat-leaf parsley leaves
- 3 Sprigs dill (Chopped)
- 1 Lemon, juiced, plus ½ lemon, (Thinly sliced and cut into triangles)
- Lemon wedges (To serve)
Instructions
- Bring a medium saucepan of water to the boil, add the chickpeas and cinnamon sticks and cook over medium heat for 1-1 ½ hours or until the chickpeas are tender. Drain and discard the cinnamon sticks. Set the chickpeas aside and remove any loose skins.
- Heat the oil in a deep frying pan over low heat and cook the onion and garlic for 10 minutes. Season with salt and pepper, add the silverbeet and cook for a further 20 minutes. Add the chickpeas and parsley and cook for 5 minutes. `
- Stir in the dill, lemon juice and lemon triangles. Check the seasoning, and serve hot or at room temperature with the lemon wedges.
Notes
Serves 6