1 Soak the chickpeas for 8 hours or overnight in plenty
of coldwater. Drain the chickpeas, discarding the water.
then place in a large saucepan. Cover with fresh water
and bring to the boil. Boil rapidly for 10 ninutes. Rinse
the chickpeas and drain again.
2 Heat the olive oil and butter in the insert pan of a 5 litre
(175 fl oz/20 cup) slow cooker or a frying pan over
medium heat. Add the onion, garlic and silverbeet stalks
and cook, stiring, for 5-6 minutes, or until softened.
3 Return the insert pan, if using, to the slow cooker, or
transfer the mixture to the slow cooker. Add the stock
and chickpeas and gently mix together. Cover and cook
on high for 3 hours, or until the chickpeas are almost
4 Stir in the silverbeet leaves, then cover and cook
a further 1 hour, or until the chickpeas are very tender.
5 Season to taste with sea salt and freshly ground
black pepper. Serve drizzled with extra virgin olive oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1274g)|
|Recipe Makes: 1|
|Calories from Fat: 79 (59%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 4.8mg||1 %|
|Sodium 230.8mg||8 %|
|Potassium 216.1mg||6 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 9.4g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 135
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