INGREDIENTS

  • 1/3 cup (80ml) olive oil
  • 1 bunch rainbow chard, stalks thinly sliced
  • 1 cup torn sourdough bread
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp ground cumin
  • Pinch of dried chilli flakes
  • 1/2 bunch oregano, leaves chopped
  • 1 tbs white balsamic vinegar
  • 400g can chickpeas, rinsed, drained
  • Pinch of saffron threads, infused in 1/2 cup (125ml) hot water for 5 minutes
  • 1/4 tsp smoked paprika 

METHOD

  • Heat 1 tbs oil in a large frypan over medium heat. Add chard stalks and cook for 3-4 minutes until tender. Drain on paper towel. Heat another 1 tbs oil and add chard leaves. Season and cook for 2-3 minutes until tender. Drain on paper towel.
  • Heat remaining 2 tbs oil. Cook bread for 3-4 minutes until golden. Add garlic, cumin, chilli flakes and oregano, and cook for 1 minute. Transfer to a food processor with vinegar and whiz until mixture resembles fine crumbs.
  • Return crumbs to frypan with chickpeas, saffron water and paprika. Stir until chickpeas are hot. Add chard and stir to warm through, then serve immediately.