Chilli Silverbeet and Chickpeas with Whole Roasted Garlic

Chilli Silverbeet

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.

Serves 2

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.