Sauteed Mushrooms, Silverbeet and Chickpeas with Yoghurt and Turmeric Dukkah

Prep Time: 30
Cooking Time: 20
No of Serves: 4

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)
Protein 11g
Total Fat 11g
Carbohydrates 18g
Saturated Fat 3g
Sugars 5g
Dietary Fibre 9g
Sodium 447mg


  1. 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.
  2. Increase heat to moderately high, add sliced mushrooms and cook for 2-3 minutes until just softening, stirring occasionally.
  3. Add silverbeet, in batches and cook until just wilted. Stir in chickpeas, chilli, yoghourt and seasoning, and warm through, without allowing it to
  4. 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.