Sweat 1 chopped onion, 3 garlic cloves & 1 deseeded, fresh, red chilli in 2T olive oil until soft.
Add 1+1/2 T Moroccan seasoning & 1T tomato paste & cook 30sec.
Add 800g silverbeet leaves coarsely chopped & 1/4c fresh coriander & cook 3m.
Add 400g tinned/cooked chickpeas & cook 3m til silverbeet wilts.
Stir in 1T lemon juice, season with s&p.
Serve with natural yoghurt & Turkish bread.