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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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