Spinach, Chickpea and Cheese Tart

Ingredients 500 g frozen chopped spinach, thawed 1 medium onion, finely chopped 3 garlic cloves, crushed 410 g tin chickpeas in water, drained and rinsed 400 g ricotta cheese 4 medium British free-range eggs, lightly beaten 25 g fresh dill, finely chopped 6 sheet filo pastry 25 g unsalted butter, melted 50 g Greek-style cheese, crumbled 22 cm springform tin 1 tbsp olive oil Instructions Squeeze the excess moisture from the spinach and lay out on kitchen paper. … Read more

Italian Fish Soup with Swordfish and Chickpeas | Zuppa di Pesce Spada con Ceci

INGREDIENTS: 4-5 tablespoons of extra virgin olive oil (EVOO) ½ onion 500g swordfish or monkfish (diced into medium sized cubes) ½ glass white wine 1 glass tomato/basil sauce Salt 1 can of chickpeas (including the liquid!) INSTRUCTION To make your fish soup, add 4-5 tablespoons of EVOO in a medium sized pot and place it … Read more

Wilted Silverbeet with Chickpeas, Chorizo and Crispy Potatoes

INGREDIENTS 600g sebago potatoes, peeled, chopped 1/3 cup (80ml) extra virgin olive oil 300g chorizo, cut into 1cm-thick slices 80g manchego, cut into 1.5cm pieces 400g can chickpeas, rinsed, drained 1/2 tsp ground cumin 1 tsp smoked paprika (pimenton) 1/4 tsp cayenne pepper 1 bunch silverbeet, leaves separated, stalks cut into 5cm pieces 1/2 cup … Read more