Tunisian Chickpeas with Silverbeet

Tunisian Chickpeas with Silverbeet Recipe | Country of Origin: Tunisia

Region / culture: Tunisia | Servings: 4

Introduction

Tunisian Chickpeas with Silverbeet is a flavorful and nutritious dish that combines the earthy taste of chickpeas with the vibrant flavors of North African spices. This dish is perfect for vegetarians and vegans looking for a hearty and satisfying meal.

History

This recipe has its roots in Tunisian cuisine, where chickpeas are a staple ingredient. The addition of silverbeet, also known as Swiss chard, adds a nutritious and colorful twist to the traditional dish.

Ingredients

0.67 cup dried chickpeas, soaked in cold water overnight
1 bunch silverbeet, washed and stems discarded
3 cloves garlic, crushed
1 tsp ground coriander
1 tsp turmeric
0.5 tsp ground cumin
2 tsp chilli paste
1 tbsp olive oil
1 brown onion, peeled and finely chopped
1 tbsp 'no added salt' tomato paste
juice of 0.5 lemon

How to prepare

Fill a large saucepan halfway with water. Bring to a boil and add the drained chickpeas. Reduce heat and simmer for about 40 minutes or until tender. Drain, reserving 0.5 cup of the liquid.
Roughly chop the silverbeet leaves into large pieces, then steam for 1–2 minutes or until tender. Allow the cooked silverbeet to cool slightly, then squeeze out the excess moisture.
In a small bowl, combine garlic, ground coriander, turmeric, cumin, and chili paste until a smooth, thick paste forms. Heat olive oil in a large frying pan, add onion, and cook over medium heat until pale golden. Add the garlic and chili paste, tomato paste, and cook, stirring frequently, for 1 minute. Add the silverbeet, cooked chickpeas, lemon juice, and the reserved cooking water. Cook for about 7–10 minutes, stirring occasionally. Avoid letting the mixture become too wet and soupy.
Serve with steamed rice as a main meal or as an accompanying vegetable side dish.

Variations

Add diced tomatoes or bell peppers for extra color and flavor.
Substitute spinach or kale for the silverbeet for a different twist on the dish.

Cooking Tips & Tricks

Be sure to soak the dried chickpeas overnight to ensure they cook evenly and become tender.

- Squeezing out the excess moisture from the cooked silverbeet will prevent the dish from becoming too watery.

- Adjust the amount of chili paste to suit your spice preference.

Serving Suggestions

Serve Tunisian Chickpeas with Silverbeet with steamed rice or crusty bread for a complete meal. Garnish with fresh herbs and a squeeze of lemon juice for added flavor.

Cooking Techniques

Steaming the silverbeet helps retain its vibrant color and nutrients.

- Cooking the chickpeas until tender ensures a creamy texture in the final dish.

Ingredient Substitutions

Use canned chickpeas instead of dried chickpeas for a quicker cooking time.

- Substitute ground spices for fresh herbs for a different flavor profile.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Tunisian Chickpeas with Silverbeet in a large serving bowl garnished with fresh herbs and a drizzle of olive oil. Pair with a side of couscous or quinoa for a complete meal.

Pairing Recommendations

Pair this dish with a crisp white wine or a fruity red wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Tunisian Chickpeas with Silverbeet contains approximately 250 calories.

Carbohydrates

Each serving of Tunisian Chickpeas with Silverbeet contains approximately 30 grams of carbohydrates.

Fats

This dish is low in fat, with only 5 grams of fat per serving.

Proteins

Tunisian Chickpeas with Silverbeet is a good source of protein, providing around 10 grams per serving.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, iron, and magnesium.

Alergens

This recipe contains no common allergens, making it suitable for those with food sensitivities.

Summary

Tunisian Chickpeas with Silverbeet is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Tunisian Chickpeas with Silverbeet is a flavorful and nutritious dish that is easy to make and perfect for a weeknight dinner. Packed with protein, vitamins, and minerals, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Tunisian Chickpeas with Silverbeet. It was many years ago, during one of my travels to North Africa. I had always been drawn to the vibrant and exotic flavors of the region, and I was eager to learn more about their traditional dishes.

I was wandering through a bustling market in Tunis, the capital of Tunisia, when I stumbled upon a small stall selling a variety of spices and herbs. The air was filled with the intoxicating scents of cumin, coriander, and paprika, and I found myself drawn to a woman who was busy grinding spices in a large mortar and pestle.

Intrigued, I struck up a conversation with the woman, whose name was Fatima. She was a warm and welcoming soul, with a wealth of knowledge about Tunisian cuisine. As we chatted, she mentioned a dish that her grandmother used to make, a simple yet flavorful stew of chickpeas and silverbeet, simmered in a fragrant tomato-based sauce.

I was immediately captivated by the description of the dish, and I begged Fatima to share the recipe with me. With a twinkle in her eye, she agreed, on one condition – that I promise to pass on the recipe to others, so that the tradition could live on.

I eagerly agreed, and Fatima began to walk me through the steps of making Tunisian Chickpeas with Silverbeet. She explained that the key to the dish was in the layering of flavors – first sautéing onions and garlic in olive oil until golden and fragrant, then adding a blend of spices including cumin, coriander, and paprika.

Next, she instructed me to add diced tomatoes and tomato paste, along with a touch of harissa for a bit of heat. The chickpeas were then added to the pot, along with a splash of vegetable broth to create a rich and savory sauce.

Finally, Fatima showed me how to prepare the silverbeet – also known as Swiss chard – by washing and chopping the leaves before adding them to the stew. She explained that the silverbeet would wilt down and add a lovely earthy flavor to the dish.

As the stew simmered on the stove, the aromas wafting through my kitchen transported me back to that bustling market in Tunis. I could almost hear the calls of the vendors and feel the warmth of the sun on my skin.

When the dish was finally ready, I eagerly ladled it into bowls and took my first bite. The flavors were a symphony of spice and sweetness, with the tender chickpeas and hearty silverbeet creating a perfect harmony.

I knew then that this recipe would become a treasured part of my culinary repertoire, a taste of Tunisia that I could share with friends and family for years to come. And true to my promise to Fatima, I have passed on the recipe to all who are willing to listen, ensuring that the tradition lives on.

So now, whenever I make Tunisian Chickpeas with Silverbeet, I think back to that chance encounter in the market, and I am grateful for the generosity and wisdom of Fatima. Her recipe has brought joy and warmth to my kitchen, and I hope it will do the same for you. Bon appétit!