Silverbeet and Chickpeas with Tahini Sauce’. Chickpeas have about 15g protein per 100g – around the same as red meat. Add 1 tsp ground cumin to the ‘Tahini Sauce’ if you have it. Chickpeas an silver beet are also good sources of calcium, fibre and iron
1 onion, diced
1 tbsp olive oil
1 garlic clove, finely chopped
½ bunch silver beet, washed and roughly chopped
1 tin chickpeas, drained and rinsed
½ cup tahini, hulled
½ lemon, juiced
1 garlic clove, finely grated
1 pinch sea salt
Heat your pan then add the oil and onion and sauté until soft, about one minute.
Now add the garlic and continue cooking for another min.
Next add the silver beet and stir through the onions. Cover and let cook for about 3 min or until silver beet is softened then add chickpeas and turn heat off.
In a small bowl mix the tahini, lemon, garlic and salt.
If the sauce is too thick just add some water and stir until it is smooth and creamy.