Sauteed Mushrooms, Silverbeet & Chickpeas with Yoghurt and Turmeric Dukkah

30 minutes

Preparation Time

20 minutes

Cooking Time



Jalna Recipe Mushrooms Silverbeet


1 tbs olive oil
1 small onion, peeled, thinly sliced
3 large cloves garlic, very thinly sliced
200g mixed mushrooms (e.g. shiitake, oyster, king brown), wiped, sliced
1 bunch silverbeet, leaves coarsely chopped
400g can chickpeas, rinsed and drained
1 medium red chilli, seeded, finely chopped or chilli flakes (optional)
1/2 cup (125g) Jalna Greek Yoghurt, plus extra to serve
Salt & cracked black pepper, to taste
Spiced turmeric dukkah mix, to serve


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
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