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
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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.
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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.
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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.