Moroccan Spiced Silverbeet


  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 long fresh red chilli, seeded, finely chopped
  • 1 1/2 tablespoons Moroccan seasoning
  • 1 tablespoon tomato paste
  • 1 bunch (about 800g) silverbeet, stems removed, leaves coarsely chopped
  • 1/4 cup chopped fresh coriander
  • 400g cooked chickpeas, rinsed, drained
  • 1 tablespoon fresh lemon juice


Heat oil in a large frying pan over medium heat. Cook the onion, garlic and chilli, stirring, for 5 minutes or until soft. Add the Moroccan seasoning and tomato paste. Cook, stirring, for 30 seconds or until aromatic. Add the silverbeet and coriander. Cook, stirring occasionally, for 3 minutes or until coriander is soft. Add chickpeas. Cook, stirring occasionally, for 3 minutes or until silverbeet wilts. Stir in the lemon juice. Season with salt and pepper & serve hot! 

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