Katy Holder

Braised chickpeas with onion and silverbeet

Preparation info

  • Serves

    8–10

    • Difficulty

      Easy

    • Ready in

      5 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

If using dried chickpeas they will need to be soaked overnight. Or you can use tinned chickpeas – rinse them well before using and reduce the initial slow cooking time by one hour.

Ingredients

  • 375 g (13 oz) dried chickpeas, soaked in cold water for 8 hours or overnight or 2 x 400 g (

Method

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 minutes. Rinse the chickpeas and drain again. This cooking is not necessary if using tinned chickpeas.

Meanwhile, heat the olive oil and butter in the insert pan of a slow cooker or a frying pan over medium heat. Add the onion, garlic and silverbee