Beetroot Amaranth with Chickpeas and Purslane
Serves: 2 servings
  • ½ cup amaranth (120ml)
  • 1½ cup water (360ml)
  • 1 medium beetroot, peeled and grated
  • 1 garlic clove, crushed (optional)
  • ¼tsp cumin
  • sea salt & black pepper
  • To serve:
  • ½ cup cooked chickpeas
  • winter purslane
  • fresh parsley, chopped
  • pumpkin seeds
  • lemon juice
  • extra virgin olive oil
  1. Measure ½ cup amaranth, place into fine mesh strainer and rinse under running water. Place into small pot with 1½ cups of water and bring to a boil. Simmer covered for about 20 minutes until the water is absorbed.
  2. Peel and grate beetroot. As soon as the amaranth is cooked, stir the beetroot and garlic if using into the amaranth, cover and leave to stand for 5 minutes.
  3. Season with cumin, sea salt & pepper.
  4. Place onto a serving dish, top with cooked chickpeas, purslane, chopped fresh parsley and pumpkin seeds. Squeeze some lemon juice over and drizzle with olive oil.
  5. Serve and enjoy!
Recipe by Nirvana Cakery at