Silverbeet & Chickpea Tomato Stew with Crispy Potatoes

Protein: Chickpeas

A hearty, plant-based stew that proves meat-free meals can be just as satisfying. Chickpeas and silverbeet simmer in a smoky, gently spiced tomato sauce. A pile of crispy roast potatoes on top adds that irresistible crunch. It's vegan as written and great for using up the last of the box.

Serves: 4 | Cooking Time:

You’ll need

  • 1 can chickpeas, drained OR about 1 1/2 cups cooked chickpeas
  • 1 bunch silverbeet
  • Remaining celery, sliced
  • 1/2 brown onion, diced
  • 2 garlic cloves, crushed
  • 1 x 400g can crushed tomatoes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 cup vegetable stock
  • Remaining potatoes, cut into small cubes
  • Olive oil
  • Salt and pepper

  1. Heat oven to 210°C.
  2. Toss potato cubes with olive oil, salt and pepper and roast for 30–40 minutes until crispy.
  3. Separate the silverbeet stems from the leaves. Finely chop the stems and roughly chop the leaves.
  4. Heat olive oil in a large pan. Add onion, celery and silverbeet stems and cook for about 5 minutes.
  5. Add garlic, cumin and smoked paprika and cook for another minute.
  6. Add tomatoes, chickpeas and stock.
  7. Simmer uncovered for 15 minutes.
  8. Add the silverbeet leaves and cook for another 5 minutes until tender.
  9. Taste and season.
  10. Spoon into bowls and pile the crispy potatoes over the top.

VEGAN AS WRITTEN when made with vegetable stock.

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