Chickpea Saute with Greek Yogurt
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The diced carrots are sauteed with caraway seeds while the chard is blanched, drained and chopped. The chard is then added with the chickpeas (you can use canned) and the dish is sauteed some more. Garlic, lemon juice, fresh herbs and a dollop of Greek yogurt finish the dish.
If I had followed the instructions as written, the chard would have been severely overcooked. The blanching... Read more
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Very delicious, a true Ottolenghi dish! We used spinach and rocket as we weren't able to get Swiss chard; canned chickpeas instead of dried ones, and normal yoghurt instead of Greek yoghurt. It was very easy to prepare and very tasteful. Personally, I would add just a bit more caraway, use less olive oil, and cook the carrots less so they end up having a bit more crunch. And don't forget the salt!
Serves two as a vegetarian main, or four as a side dish.
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A wonderful chickpea, carrot, and chard saute that comes together very quickly for an easy weeknight meal. I used swiss chard, and as another reviewer suggested, I did not bother blanching it first. I just added the chopped leaves and stems in two batches to the carrots and caraway seeds. The simple yogurt sauce with a bit of olive oil and salt and pepper finishes the dish off perfectly.