Following on from Ottolenghi’s Chickpea Saute in his book, Plenty. We replaced the chard with fat hen, and only used 1 carrot and a large turnip in place of the other 3 carrots. It proved to be delicious, and fat hen brings a richness which works well with chickpeas, while the turnip gives an earthy feel.
Swiss chard FAT HEN
75ml olive oil, plus extra to finish
4 medium carrots, peeled and cut into 1cm dice – 1 carrot and 1 large turnip
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
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 washed fat hen 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.
Sprinkle with freshly ground pepper and drizzle over more olive oil.