- 2 tbs extra virgin olive oil
- 1 onion, thinly sliced
- 4 silverbeet leaves, stalks sliced on an angle, leaves shredded
- 2 garlic cloves, thinly sliced
- 1 tbs ground cumin
- 400g can chickpeas, rinsed, drained
- 2 tbs tomato paste
- 2 tbs good-quality harissa paste (we used Christine Manfield Harissa)
- 12 mixed cherry heirloom tomatoes, halved
- 2 tbs apple cider vinegar
- 1/2 cup (140g) thick Greek-style yoghurt
- 2 tbs zaatar (Middle Eastern spice mix)
Heat oil in a large, deep frypan over medium heat. Add onion and cook, stirring, for 5 minutes or until translucent. Add silverbeet stalks and cook, stirring, for a further 5-6 minutes until softened and onion is starting to caramelise. Add garlic, cumin, chickpeas, tomato paste, harissa, half the tomato and 1 tbs water. Cook, stirring, for 3 minutes or until well combined and tomato is softened.
Add the silverbeet leaves, vinegar and a splash of water, then cover with a lid and steam for 3-4 minutes until silverbeet is wilted but is still bright green. Season.
Serve the harissa chickpeas topped with yoghurt, zaatar and remaining tomato.