Chickpea Saute with Greek Yogurt

by Jennifer

This recipe, from Yotam Ottolenghi’s cookbook Plenty, is fantastic.

Swiss chard is one of my favorite vegetables, and this could be my new favorite way to eat it.  I made a few changes:  I used more Swiss chard than he called for, as I had a plethora from our CSA, I did not have caraway seeds nor did I feel inspired to buy them, and I doubled up on the mint and cilantro.  Serves 4, with challah on the side.

  • about 1 lb Swiss chard
  • 1/3 cup olive oil, plus 1 TBS, plus extra for drizzling
  • 4 medium carrots, diced
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 large garlic clove, chopped
  • 2 TBS chopped fresh mint
  • 2 TBS chopped cilantro
  • juice of 1/2 – 1 lemon, depending on how juicy it is
  • salt and black pepper
  • 1/2 cup nonfat Greek yogurt

Separate the stems from the chard leaves but don’t throw them away.

Bring a large pot of salted water to a boil, then cook the stems for 3 minutes, add the leaves and cook for another 2 minutes, then drain.

Rinse chard with cold water, then squeeze dry and chop roughly.

Heat 1/3 cup olive oil in a large skillet over medium heat.  Add the carrots and cook, stirring occasionally, for 5 minutes.

Add chickpeas and chard and continue to cook, stirring occasionally, for another 5 – 6 minutes.

Add garlic, mint, cilantro, lemon juice, salt and pepper, stirring well, then remove from the heat.

In a bowl, stir together yogurt, 1 TBS olive oil, salt and pepper.  To serve, divide saute among 4 plates, top with yogurt mixture, then drizzle with olive oil.

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