Sauteed Mushrooms, Silverbeet and Chickpeas with Yoghurt and Turmeric Dukkah
Recipe courtesy of Jalna
1 tablespoon olive oil
1 small onion, peeled, thinly sliced
3 large cloves garlic, very thinly sliced
200g mixed mushrooms (eg. 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)
½ cup (125g) Jalna Greek Yoghourt, plus extra to serve
Salt & cracked black pepper, to taste
Spiced turmeric dukkah mix, to serve (see Tips)
Nutrition Information (per serve)
|Energy||993 kJ (237 calories)|
- 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, yoghourt and seasoning, and warm through, without allowing it to
- Serve with extra dollops of yoghourt, sprinkled with spiced turmeric dukkah mix.
Tips – Substitute silverbeet with kale or rainbow chard. Spicy dukkah & turmeric mixes are available from selected food stores.
Mushrooms With more than 2000 edible varieties, they enhance the flavour of many dishes with their umami taste, a savoury flavour naturally present in mushrooms. They are low in kilojoules and a good source of essential vitamins and minerals – B2, B3, B5 biotin, copper, chromium and selenium. Mushrooms exposed to sunlight (or the UV light in sunlight) naturally generate vitamin D: some of these mushrooms provide a day’s supply of vitamin D in just one serve.