Harissa chickpeas with silverbeet


  • 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)


  • 1

    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.

  • 2

    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.

  • 3

    Serve the harissa chickpeas topped with yoghurt, zaatar and remaining tomato.