Recipe: Chickpeas with carrot, silver beet, saffron and chilli - Stuff.co.nz

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Sam Mannering

Chickpeas, carrot, silver beet, saffron and chilli combine to make a dish of substance.

CHICKPEAS WITH CARROT, SILVER BEET, SAFFRON AND CHILLI

Fergus Henderson, London chef and personal hero of mine, has an interesting mantra – “think about what you can take away from a dish rather than what you can add to it”.

Many of us will look at this recipe and think, oooft, what a delicious side dish. While it certainly is, and can be, a plate of this as a standalone dish is also absolutely the ticket. Give it a go, make it the hero.

I served this on its own to a table of hungry carnivores, expecting a complete riot. I did not hear a peep. An additional bonus is that it doesn’t require much in the way of ingredients. A chemistry teacher once told me to K.I.S.S. Keep It Simple, Stupid. Fair enough.

READ MORE:
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* Recipe: Spiced cauliflower nuggets with coriander yoghurt sauce
* Recipe: Pork belly with fennel, silverbeet and cannellini beans

CHICKPEAS WITH CARROT, SILVER BEET, SAFFRON AND CHILLI

Prep time: 15 mins

Cook time: 35-40 mins

Serves: 4

Ingredients

Olive oil

4 cloves garlic, roughly chopped

1 red onion, finely chopped

2 carrots, roughly chopped

Pinch of saffron strands

2 × 400g tins of chickpeas, washed and well drained

Large handful of rosemary leaves

¼ cup dry white wine

Sea salt and black pepper

Smallish bunch of silver beet, stalks removed, roughly chopped

Chilli flakes, to taste

Method

In a large saucepan over a moderate heat, add a good glug of olive oil, let it heat up and then follow with the garlic, onion and carrot. Continue to cook gently for 15-20 minutes, stirring occasionally to stop it from catching, until everything has softened, is a little caramelised, and is lovely and fragrant.

Add the saffron, drained chickpeas, rosemary leaves and a little more oil if necessary.

Bring the heat up so that it starts to sizzle, then pour in the white wine and let it bubble up and reduce right down. Reduce the heat a little, fold in the chopped silver beet and let it wilt and cook through before adding a pinch or so of chilli flakes, according to taste. Err on the side of caution – you can always add more.

Taste and season with salt and pepper. Drizzle with a little more olive oil just before serving.

This reheats well and gets even better with age.

Stuff

August 23, 2020
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Recipe: Chickpeas with carrot, silver beet, saffron and chilli - Stuff.co.nz

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