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Chickpea Saute with Greek Yogurt

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Chickpeas + fresh vegetables + Greek yogurt = Yumtown.

Ingredients

  • 1 bunch (about 3/4 Lb. Or 8-cup Size) Swiss Chard, Cleaned And Leaves Removed From Stems
  • ⅓ cups Olive Oil, Plus 1 Tablespoon, Divided, And More For Garnish
  • 4  Medium Carrots, Peeled And Chopped
  • 1 teaspoon Caraway Seeds
  • 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
  • 1 teaspoon Minced Garlic
  • 1 Tablespoon Chopped Fresh Mint
  • 1 Tablespoon Chopped Fresh Cilantro
  • 1 Tablespoon Lemon Juice
  • Salt And Pepper, to taste
  • ½ cups Greek Yogurt

Preparation

Bring a large pot of water to a boil. Toss in a small handful of sea salt, then add Swiss chard stalks. Blanch stalks for 3 minutes, then add leaves and blanch another 2 minutes. Drain and rinse chard under cold running water. Pat dry with paper towels, then transfer to a cutting board and chop roughly. Set aside.

In a large skillet or saucepan, heat 1/3 cup olive oil over medium heat. Add carrots and caraway seeds and saute for 5 minutes, stirring occasionally. Add chickpeas and chard; cook another 6 minutes. Add garlic, herbs, lemon juice and salt and pepper to taste. Remove from heat; add more salt or pepper, if desired.

Stir together Greek yogurt, remaining 1 tablespoon olive oil and some salt and pepper. Transfer chickpea mixture to a serving plate and top with yogurt mixture, an extra drizzle of olive oil and a pinch of black pepper. Serve warm or at room temperature.

Recipe adapted from Ottolenghi’s “Plenty” cookbook.

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Avatar of novagee

novagee on 5.13.2013

This recipe was delicious! Definitely needs plenty of added salt and pepper, but I enjoyed the flavors of the fresh herbs. The yogurt and olive oil was a lovely finishing touch. My husband, who usually frowns when we have a vegetarian meal, was all smiles. One thing I would recommend is to chop the kale into smaller chunks, like you would lettuce for a regular green salad. I used the entire leaf and did not disperse evenly like shown in the image.

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