Last weekend in my cooking demonstration in our Kitchen Shop this very simple quick recipe proved to be a hit. Everyone who tried it loved it. It’s great as a lunch dish or as a meal when you don’t feel like meat or chicken or is a good accompaniment to either of those. If you can’t buy cavolo nero use silverbeet or spinach. Make sure you serve it with the alioli – it’s the finishing touch that makes a difference to the dish.
- Ingredients (serves 4)
- 1 tin of chickpeas
- 1 tin of cherry tomatoes in juice
- 1 red onion, finely chopped
- 4-5 cloves of garlic, crushed
- ½ – 1 tsp sweet smoked paprika
- ½ – 1 tsp Espelette or pinch chilli flakes
- 2-3 small bunches of cavolo nero or bunch of silverbeet
- Pinch of saffron threads, soaked in a little hot water
- Salt and pepper to taste
- 1-2 hard-boiled eggs, roughly chopped
- Olive oil
- Optional extra – sliced chorizo
Heat some olive oil in a cazuela. Add the onion and cook till soft but not too brown.
Stir in the garlic, paprika and espelette. Then add the tomatoes and chickpeas and cook for about 15-20 minutes until its thick.
Finally add the cavolo nero and cook for another 4-5 minutes. Season to taste. If it’s too thick add a little water or stock. Drizzle with extra virgin olive oil, sprinkle over the chopped eggs and a little more Espelette.
- 1 egg yolk
- 3-4 cloves garlic
- Canola oil and a little olive oil
Crush the garlic on a board with a blade of a large knife and add some salt. Continue to crush the garlic working it until a paste is formed.
Place an egg yolk in a bowl with the garlic paste. Very gradually, drop by drop to start with, whisk in the oil. After it starts to thicken you can speed up the process. Keep whisking and adding oil until it’s very thick. Add pepper and taste. Add more salt if necessary.