Sauteed Mushrooms, Silverbeet & Chickpeas with Yoghurt and Turmeric Dukkah
- 1 tbs olive oil
- Heat a large frying pan over a moderately low heat. Add oil, onion and garlic and saute, stirring often, until softened but not browned, about 5-6 minutes.
- Increase heat to moderately high, add sliced mushrooms and cook for 2-3 minutes until just softening, stirring occasionally. Add silverbeet, in batches and cook until just wilted. Stir in chickpeas, chilli, yoghurt and seasoning, and warm through, without allowing it to boil. Serve with extra dollops of yoghurt, sprinkled with dukkah spice mix.
- Note: Substitute silverbeet with kale or rainbow chard. Spicy dukkah & turmeric mixes are available from selected food stores