Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup dried chickpeas soaked in cold water overnight
- 1 bunch silverbeet, washed and stems discarded
- 3 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 tsp ground cumin
- 2 tsp chilli paste
- 1 tablespoons olive oil
- 1 brown onion, peeled and finely chopped
- 1 tablespoon 'no added salt' tomato paste
- juice of 1/2 lemon
Directions
Half fill a large saucepan with water. Bring to the boil and add the drained chickpeas, reduce heat and simmer for about 40 minutes or until tender. Drain, reserving 1/2 cup of the liquid.
Roughly chop the silverbeet leaves into large pieces, and steam for 1-2 minutes or until tender. Allow the cooked silverbeet to cool a little and then squeeze out the excess moisture.
Combine garlic, ground coriander, turmeric, cumin and chilli paste in a small bowl until a smooth thick paste forms. Heat the olive oil in a large frying pan, add onion and cook over medium heat until pale golden. Add the garlic and chilli paste and the tomato paste and cook stirring frequently for 1 minute. Add the silverbeet, cooked chickpeas, lemon juice and the reserved cooking water and cook for about 7-10 minutes stirring occasionally - avoid letting the mixture get too wet and soupy.
Serve with steamed rice as a main meal or as an accompanying vegetable side dish.Category:Tunisian Recipes
Category:Tunisian Snacks