2 tbsp olive oil
2 cups cauliflower florets
1 400 gm can chickpeas, drained and rinsed
4 cups swiss chard (silverbeet) leaves
1 lemon juiced
2 tsp cumin seeds (or ground cumin)
salt & pepper, to taste
1. Heat olive oil in a large frying pan over medium-low heat. Add cauliflower and fry until softened and golden-brown, about 5 to 8 minutes.
2. Add chickpeas and cumin seeds, and fry for an additional 3 to 4 minutes.
3. Add swiss chard and lemon juice, and fry until wilted, about 2 to 4 minutes.
4. Season with salt & pepper, and sprinkle with dulse