Silver Beet, Chickpea, Potato, and Tomato

https://ift.tt/2zp549S

Padmacara has added a photo to the pool:

Silverbeet (Swiss Chard) is something I often forget when shopping. It's loaded with folate, vitamins A and C, and is tasty, too! Australians call it 'spinach' sometimes, as opposed to 'English Spinach', what many of us think of.

RECIPE:

As with any good stew-like dish, start by sauteeing 1/2 onion, a small shallot, and a couple of cloves of garlic (all fairly finely diced) in a good splash of olive oil (extra virgin, if you please — I use Philippo Berio), along with fresh chilli, to your taste, finely sliced, until the onion is translucent.

Dice some small potatoes (1/4" cubes?) and add, stirring to mix well, and let cook, without burning the o
onions/garlic/shallots.

Dice 3 small/medium tomatoes, add to the pot and stir.

Add seasoning to your taste:

salt
pepper
ground cumin
pinch of curry
ground coriander
raz el hanout
splash of Maggi sauce

mix well, and cook (covered) at a simmer for ±1/2 hour.

Wash and drain the bunch of silverbeet well. Separate the stems from the leaves, chop both into bite-sized pieces (or strips).

When the potato cubes are starting to get tender, add the stems of the silverbeet, toss well, and continue cooking (covered) for ±5 minutes.

Add the chopped silverbeet leaves, toss, cover and steam for ±5 minutes, tossing occasionally.

When everything's cooked to your satisfaction, add the juice of 1/2 lime or lemon, toss, and serve in warmed (1 minute full whack microwave) bowls.

via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://www.flickr.com/photos/normanjackson/32183753398/in/pool-74921284@N00