Spicy Chipotle Chickpeas with Silverbeet Recipe

Spicy Chipotle Chickpeas with Siverbeet recipe by Jennier Iserloh.
Ingredients: Make 4 servings
1 cup quinoa, red or white
2 tablespoons olive oil
2 leeks, thinly slice (include white and light green portions)
2 garlic cloves, thinly sliced
1 425g can chickpeas, drained, well rinsed
1 x 225g can diced tomatoes
1 – 2 chipotle chillies in adobo sauce, chopped (1 for medium spiciness, 2 if you like it hot)
1 tablespoon tomato paste
1 bunch siverbeat, cut into 1 ½ cm thick strips. Include stems; cut on diagonal into thin slivers.
1 cup baby spinach
1 bunch fresh mint leaves (optional)
1 orange, cut into wedges(optional)

Procedures:

Rinse quinoa under cold water. Place it in medium saucepan with 2 cups of water. Bring to a boil then reduce the heat to low. Cover and cook until the quinoa is tender, 15 to 20 minutes. Remove from heat.
Heat a large stockpot over medium heat. Add the oil, leek and garlic. Cook, stirring often, until leeks soften, 3 to 4 minutes.
Add the chickpeas, tomatoes, chillies and tomato paste. Bring to a gentle simmer over medium low heat. Cook covered until sauce cook down, 15 to 20 minutes. Add silverbeet and spinach; cover and cook until silverbeets wilts, 1 to 2 minutes. Serve over quinoa, garnished with mint leaves and orange wedges.