SILVERBEET & CHICK PEAS WITH CUMIN & CORIANDER

Olive oil 2 tablespoons and extra as desired
Onion 1 larger, finely sliced
Garlic 3 cloves finely chopped
Coriander 1 cup finely chopped
Flat leaf Parsley, Finely chopped
Cumin 1 teaspoon
Tomato paste
Silverbeet a generous bunch (well washed)
Chickpeas 2 cups cooked or 1 can drained
Stock ½ to 1 cup
Salt and pepper to taste
· Saute onion until soft and beginning to colour.
· Add garlic, coriander, parsley, cumin and tomato paste
· Add chickpeas and half the stock and simmer
· Poach silver beet ( stems intact) in a large pot of boiling water for about 5 minutes
· Drain and chop and then add to the chickpeas.
· Add remaining stock if desired and simmer for further 5 to 10 minutes
· Adjust for taste salt pepper and olive oil