Braised chickpeas and wilted silverbeet
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
60 min (COOK TIME: 60 min)
of a 700g jar of Mutti Passata
¼Monini Classico Extra Virgin Olive Oil
(peeled and diced)
(peeled and diced)
of chilli flakes
(thick stalks removed)
A lemon cut into wedges
(shaved, to serve (optional))
A drizzle of Monini Classico Extra Virgin Olive Oil
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Braised chickpeas and wilted silverbeet: Method
- Place the oil in a large lidded pan on low-medium heat. Add the chopped onion and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until translucent and starting to caramelise.
- Add the garlic and cook until fragrant. Add the drained chickpeas and stir, allowing to warm through.
- Stir in Mutti Passata, about 180ml water and the chilli flakes. Bring to the boil and simmer on low heat, covered for about 20 minutes. Making sure you check every now and then and stir.
- Note: You can add a bit of extra water if it looks too dry. If it looks too wet, remove the lid for a couple of minutes while it is cooking. Taste, checking that the chickpeas are tender.
- In the meantime, remove the thick stalks of silverbeet, and cut the leaves into thick strips. Wash (no need to drain) and set aside until needed.
- Add the washed silverbeet leaves to the chickpeas. It is fine if there is a bit of water on them as it will cook down. The leaves will completely fill the pan. Cover and allow the leaves to wilt. Cook for about 7 more minutes or until the silver beet leaves are cooked to your liking.
- Serve with a wedge of lemon on the side of the plate, scatter on shaved parmesan (if using) and a drizzle of extra virgin olive oil (if using).