Chickpea saute with Greek yoghurt

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A Yotam Ottolenghi treat. A totally simple, quick and tasty dish that can be served warm or at room temperature. If chard isn’t in season you can use a combination of spinach and rocket (though they don’t need blanching). We were lucky enough to be given some chard by Kirstin @kindlingtrust

Serves 4

300g Swiss chard

75ml olive oil, plus extra to finish

4 medium carrots, peeled and cut into 1cm dice

1 tsp caraway seed

250g freshly cooked chickpeas (canned are okay too)

1 garlic clove crushed

1 tbsp chopped mint

1 tbsp chopped coriander

1 tbsp lemon juice

salt & black pepper

Sauce

100g greek yoghurt (we used soya yoghurt)

1 tbsp olive oil

Separate the white chard stalks from the leaves. Blanch the stalks in plenty of boling salted water for 3 minutes.

Add the leaves and continue cooking for 2 minutes, then drain everything. Refresh under cold running water and squeeze dry, then chop roughly.

Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and saute for 5 minutes on a medium heat. Add the chard and chickpeas and continue cooking for 6 minutes.

Now add the garlic, herbs, lemon juice and some salt and pepper.

Remove from the heat and cool down a little.

Tast and adjust the seasoning.

To serve, mix together the yoghurt, olive oil and some salt and pepper.

Remove from the heat and cool down a little.

Taste and adjust seasoning.

To serve mix together the yoghurt, olive oil and some salt and pepper.

Pile the vegetables on serving dishes and spoon the yoghurt on top.

Sprinkle with freshly ground pepper and drizzle over more olive oil.

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