Shane Delia: Autumn greens and beans, smoked almonds and garlic

1.Drain chickpeas and cook in a saucepan of boiling water over medium-high heat until tender (20-30 minutes). Drain and set aside.

2.For smoked almond vinaigrette, heat smoking chips and tea leaves in a double-layer piece of foil, placed in the base of a wok over low heat, until starting to smoke. Place a wire rack on top, then a small tray containing almonds. Cover with a lid, reduce heat to very low and cook until almonds are heavily smoked (15 minutes). Transfer almonds to a saucepan with olive oil and sauté over low heat until nuts are toasted (10 minutes). Cool completely, then transfer almonds and oil to a container and stand overnight. Strain almonds (reserve oil), then coarsely crush, in batches, in a mortar and pestle. Combine almonds, vinegar, shallot and reserved oil in a bowl and set aside. Add chives just before serving.

3.Heat olive oil in a saucepan over high heat, add onion and chickpeas and sauté until onion is tender (5-10 minutes), add cavolo nero and silverbeet and sauté until wilted (1-2 minutes), then add broad beans and garlic and stir until heated through (1-2 minutes). Transfer to a large bowl, add 80ml smoked almond vinaigrette, season to taste, transfer to a platter and serve, drizzled with extra olive oil and lemon juice, and extra smoked almond vinaigrette to the side.