Spiced greens with chickpeas and pine nuts

Serves 6 cook and prep time 20 minutes



  • 1/3 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 sourdough 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 the 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.
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