Warm Chickpea Salad
2 tablespoons of butter or oil
1 x 400g can of chickpeas drained and rinsed
1 clove of garlic
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon tumeric
4 large silverbeet leaves (spinach)
1/2 ripe avacado sliced
1/2 lemon
2 tablespoons of fresh coriander
Heat butter or oil in a heavy based frypan and add the chickpeas and garlic. Stir over medium heat for 2-3 minutes. Add spices and continue to stir until fragrant. Stir through silverbeet, avocado and the juice of half of the lemon and allow the silverbeet to wilt before serving and topping with fresh coriander. (serves 2)
2 tablespoons of butter or oil
1 x 400g can of chickpeas drained and rinsed
1 clove of garlic
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon tumeric
4 large silverbeet leaves (spinach)
1/2 ripe avacado sliced
1/2 lemon
2 tablespoons of fresh coriander
Heat butter or oil in a heavy based frypan and add the chickpeas and garlic. Stir over medium heat for 2-3 minutes. Add spices and continue to stir until fragrant. Stir through silverbeet, avocado and the juice of half of the lemon and allow the silverbeet to wilt before serving and topping with fresh coriander. (serves 2)
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