Chickpea Umleqwa with Spinach, Chakalaka, Beetroot
A plate that’s as hearty as it is soulful!
Ingredients:
- 1 whole umleqwa, jointed
- 1 can chickpeas, drained
- 1 onion, roughly chopped
- 4 T canola oil
- 1 cup chicken stock
- Maldon salt
- Woolworths chakalaka with baked beans
- Creamed spinach
- Marinated beetroot
- Mashed butternut
- Woolworths dombolo
How To Make Chickpea Umleqwa with Spinach, Chakalaka, Beetroot
- Heat a pan and add oil.
- Pan fry the umleqwa until browned.
- In another pan add oil and fry the onions until have softened and caramelized a bit.
- Add the chickpeas and paprika and fry a few more minutes.
- Add the browned umleqwa and chicken stock.
- Allow to simmer a few minutes before dishing up with the warmed spinach, butternut, beetroot and dombolo.