Ingredients
1 tbsp olive oil
1 brown onion
diced
150g bacon
diced
1 clove garlic
crushed
400g tin chickpeas
1/2 silverbeet
stems removed and leaves shredded
1 bay leaf
1 stalk rosemary
500ml chicken stock
(2 cups)
8 slices sourdough bread
100g soft feta cheese
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large frypan
- 1 wooden spoon
Instructions
- Heat oil in a large frypan over gentle heat. Add onion and cook, stirring, for 4 minutes until soft.
- Add bacon and cook for a further 3 minutes.
- Add garlic and stir well.
- Drain and rinse chickpeas then add to the frypan with the silverbeet, herbs and stock.
- Allow to simmer very gently for 10 minutes, adding more stock or water if it gets too dry.
- Toast or grill bread.
- Spread each slice with a little of the cheese.
- Top with a big spoonful of the chickpea mixture.
- Drizzle with some good quality olive oil to serve.
Notes
Tip
Use a wooden spoon to crush up some of the chickpeas as they cook, leaving about half whole to add textural interest.
Variation
You could use spinach instead of silverbeet, but it doesn't require as much cooking – add it to the frypan prior to serving so that it just wilts.
