Chilli Silverbeet and Chickpeas with Whole Roasted Garlic
A healthy vegetarian meal for low-cal days
2 whole heads of garlic
1 tsp butter or coconut oil
200g silverbeet, stalks removed and chopped, leaves rolled and sliced into fine ribbons
Salt and pepper
1 garlic clove, peeled and chopped
1 spring onion, finely chopped
½ tsp ground cumin
1 red chilli, finely sliced
200g tinned chickpeas, drained and rinsed
1 tsp lemon juice
Zest of 1 lemon
Pinch of saffron
½ tsp paprika
Preheat oven to 180⁰C and roast whole heads of garlic until sweet and sticky – about 25 minutes.
You can do this a little in advance.
Heat butter/oil in a large pan or wok.
Stir-fry chard stalks, season, then add leaves.
Cook until wilted and allow to cool on a side plate.
Add chopped garlic, spring onion, cumin and chilli to the same pan.
Fry for minute, then add chickpeas, lemon juice and zest, saffron and paprika.
Return the chard to the pan and mix well, being sure to scrape in any stickiness at the bottom of the pan.
Serve with the sweet, soft roasted garlic.
145 calories per serve
Adapted from The Fast Diet Recipe Book by Mimi Spencer and Sarah Schenker
Silverbeet is high in vitamins A, C , K and folate, and minerals, magnesium, calcium, potassium, manganese and silica. The chickpeas are an excellent source of plant protein and fibre. All of that fabulous garlic, rich in anti-oxidants and anti-inflammatories. It will lower high blood pressure and elevated LDL cholesterol. The onion and chilli are also anti-inflammatory and anti-oxidant spices. Paprika will increase the metabolic rate, making it easier to lose weight.