Chickpea Saute with Greek Yogurt

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.