Chickpea and Chard Sauté with Greek Yogurt
Recipe from Yotam Ottolenghi’s Plenty
The greens are so beautiful right now at our farm! The rain and cool weather are perfect for spring greens. We had a bunch of leftover chickpeas from an event this past weekend, and this dish is a protein and vitamin packed meal/side and is tasty to boot! I like that it uses both the stalks of the chard as well as the leaves. I always hate throwing away the stalks, which are delicious in their own right and help me get more mileage out of the greens.
All the chard in your box, leaves and stems separated
1/3 cup olive oil
4 medium carrots, cut into a ½ inch dice
1 teaspoon caraway seeds
1 ½ cups cooked chickpeas (from a can is fine)
1 garlic clove, crushed
1 tablespoon mint
1 tablespoon cilantro
1 tablespoon lemon juice
salt and pepper
½ cup Greek yogurt
1 tablespoon olive oil
Blanch the stalks in plenty of boiling, salted water for 3 minutes. Add the leaves and cook for another two minutes. Drain everything and run some cold water over the greens to refresh them. Squeeze them dry and chop them roughly.
Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and sauté for 5 minutes on medium heat. Add the chard and chickpeas and cook for another 6 minutes or so. Add the garlic, herbs, lemon juice a bit of salt and pepper. Remove from heat and let cool a bit. Add a bit more salt and pepper if needed at this point.
Mix the yogurt and the remaining one tablespoon olive oil, and a bit more salt and pepper. Pile the vegetables on a serving dish and spoon the yogurt on top. This can be served warm or at room temperature.