serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Fast Frypan Favourites
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 1 cup (250 ml) extra-virgin olive oil
- 2 brown onions, finely chopped
- 3 garlic cloves, thinly sliced
- 4 silverbeet leaves and stalks
- 2 carrots, finely chopped
- 1 baby fennel, bulb finely chopped, fronds reserved
- 1 tbsp tomato paste
- 2 cans (400 g) chickpeas, drained, rinsed
- salt and black pepper, to taste
- 1 lemon, cut into wedges, to serve
Instructions
- In a large, heavy-based saucepan, heat the olive oil over medium-high heat, then add the onion and garlic. Cook, stirring occasionally, for 5 minutes, or until beginning to soften.
- While the onion is cooking, separate the silverbeet leaves and stalks. Roughly chop the leaves and finely chop the stalks, keeping them separate. Add the carrot, fennel (reserving the fronds) and silverbeet stalks to the pan and cook, stirring, for a further 5 minutes, or until the carrots are tender. Stir through the tomato paste and cook for a further 2-3 minutes.
- Reduce the heat to medium and stir through the silverbeet leaves until wilted. Add the drained chickpeas and season to taste with salt and pepper. Cook, stirring, until the chickpeas are warmed through.
- Roughly chop the fennel fronds and stir through the chickpea sofrito. Serve with lemon wedges.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Fast Frypan Favourites
