Turkish Meze – Chick Peas with Silverbeet & Sumac

This was a great little addition to my meze. A delicious savoury, salad you can serve cold or warm. It’s filling enough to work on its own as a snack dish, but also works well as part of a meze spead.

1 x 400g can chick peas (drained)
2 tablespoons olive oil
1 red onion (thinly sliced)
1 tablespoon sumac
2 cloves garlic
2 tomatoes (seeded & chopped)
salt & pepper
2 stalks silverbeet (stems removed, leaves thinly sliced)
2 tablespoons freshly squeezed lemon juice

Heat the oil in a medium pan over a moderate heat. Fry the onion for 4-5 minutes until soft and translucent. Add the sumac and garlic and fry for 1-2 minutes. Add the tomato and stir for 3-4 minutes until softened and paste like. Add the chick peas and stir until just simmering then add the silverbeet leaves and stir for 2 minutes until wilted. Season well with salt & pepper then remove from the heat and stir in the lemon juice.

Serve warm of leave to cool to room temperature.

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