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Matt Preston's silverbeet and chickpea puttanesca
Ingredients
- INGREDIENTS
- 1/3 cup (80ml) extra virgin olive oil, plus extra to serve
- 1 bunch silverbeet, stems thinly sliced, leaves torn
- 4 garlic cloves, crushed
- 1 long red chilli, seeds removed, finely chopped
- 4 anchovy fillets in oil, drained
- 2 x 400g cans cherry tomatoes
- 400g can chickpeas, rinsed, drained
- 1 cup (150g) pitted kalamata olives
- 2 tbs baby capers in vinegar
- Finely grated zest of 1 lemon
- 1/2 cup (125ml) red wine
- Sourdough, to serve
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