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1
Preheat the oven to 350.
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2
In a medium saucepan, cover the drained chickpeas by 2 inches of water and bring to a boil.
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3
Cover and simmer over moderately low heat until tender, adding water as necessary to keep the chickpeas covered, about 1 1/2 hours.
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4
Drain, reserving 1/2 cup of the cooking liquid.
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5
Spread the carrots on a rimmed baking sheet, toss with 1 teaspoon of the olive oil and season with salt and pepper.
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6
Roast for about 15 minutes, until barely tender.
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7
In a large skillet, heat 3 tablespoons of the olive oil.
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8
Add the onion and caraway and season with salt and pepper.
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9
Cover and cook over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
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10
Add the cumin and cook, stirring, until fragrant, about 1 minute.
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11
Add the chard leaves and cook over moderately high heat, stirring, until wilted, about 2 minutes.
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12
Add the carrots, chickpeas and their reserved cooking liquid and simmer over low heat for 3 minutes.
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13
Add the lemon juice and season with salt and pepper.
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14
In a small bowl, mix the yogurt with the mint and remaining 1 tablespoon of olive oil; season with salt and pepper.
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15
Transfer the stew to bowls and garnish with the cilantro.
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16
Pass the mint yogurt at the table.
