Moroccan Chickpea & Silverbeet



1 can chickpeas

1 medium onion – sliced

100gm mushrooms – sliced

 4-6 large silver beet leaves - shredded

one packet Hammerhead Foods ‘Go Gourmet Morocco’ slow cooker mix


Fry onions & mushrooms in a little oil over a medium heat until start to brown a little.

Using a heavy based pot add these along with chickpeas, 1 cup of water and flavour mix sachet, cover and cook on low heat for approx 20 mins, stirring occasionally, until cooked through and seasoning pieces have softened and infused the flavour into the dish.

When cooked add the silver beet and gently fold through until it starts to wilt and reduce in size.

Note: this can also be done in the slow cooker for ease and really make the most of the flavour infusion, but 2-3 hours on low will be plenty for this vegetarian dish. Follow the same above method.

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