Chickpeas & Sautéed Beetroot Leaves



  • 1 can chickpeas, rinsed and strained
  • 1 bunch beetroot, leaves and stems used only, washed and chopped
  • 1 clove garlic
  • 1 teaspoon oregano
  • 1 -2 tablespoons olive oil


  1. Add 1 tablespoons olive oil to a hot frying pan
  2. Add the chopped beetroot stems and garlic and saute until softened
  3. Then add the chopped beetroot leaves and drizzle with 1 tablespoon olive oil, combine well
  4. Remove from heat from beetroot leaves have wilted
  5. Serve with a main dish or add to a salad