Garbanzos con acelga (chickpeas with silverbeet)
Garbanzos con acelga (chickpeas with silverbeet) is a traditional Spanish stew. This recipe is gluten-free, high in fibre and vegan if you use vegetable stock.
Servings 4
Ingredients
- 2 tbsp extra virgin olive oil
- 1 red onion finely chopped
- 4 cloves garlic minced
- 2 tbsp ají panca or tomato paste
- 4 ripe tomatoes peeled, seeded and finely chopped
- 1 tsp dried oregano
- 1 can chickpeas rinsed and drained
- 1 medium bunch silverbeet or rainbow chard chopped
- 1 cup vegetable or chicken stock
- salt and pepper
To serve
- 1 lemon
- cooked rice or crusty bread
Instructions
- Heat oil in a pan or pot on medium-low heat. Add onion and garlic and cook until soft (10-15 minutes).
- Turn heat to medium, add ají panca (or tomato paste), tomatoes and oregano, cook for another 5 minutes.
- Add chickpeas, silverbeet and stock. Season with salt and pepper. Cook until the silverbeet has wilted.
- Serve with a squeeze of fresh lemon juice and rice or crusty bread.