Sauted Chickpeas and Silverbeet

Sauted Chickpeas and Silverbeet


277 people made this

Beans and greens are a perfect combination; earthy and satisfying. This recipe makes a perfect vegetarian main dish or a tantalising side dish for fish or meat.


Serves: 4 

  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 spring onions, sliced
  • 1/2 cup chickpeas, drained
  • 1 pinch salt and pepper, to taste
  • 1 bunch silverbeet, rinsed and diced
  • 1 tomato, sliced
  • 1/2 lemon, juiced

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat olive oil in a large frypan. Stir in shallot and spring onions; continue stiring for 3 to 5 minutes or until soft and fragrant. Stir in chickpeas and season with salt and pepper; heat through.
  2. Place silverbeet in frypan and cook until wilted then add tomato slices. Squeeze lemon juice over then heat through.
  3. Season with salt and pepper to taste.

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Reviews (2)


This is a simple recipe that is surprisingly good considering its simplicity. I used 1 1/2 onions instead of spring onions, a tin of chickpeas and almost a punnet of sweet perino tomatoes. The lemon juice really adds that extra flavour that lifts the flavour of the finished recipe. We've added it to our 'cook again' list. - 03 Jan 2013


What a fantastic little recepe, a great vegan meal too, love it: - 26 Jun 2012

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