Chickpea Saute with Greek Yogurt

1. 1

   Bring a large pot of water to a boil.

2. 2

   Toss in a small handful of sea salt, then add Swiss chard stalks.

3. 3

   Blanch stalks for 3 minutes, then add leaves and blanch another 2 minutes.

4. 4

   Drain and rinse chard under cold running water.

5. 5

   Pat dry with paper towels, then transfer to a cutting board and chop roughly.

6. 6

   Set aside.

7. 7

   In a large skillet or saucepan, heat 1/3 cup olive oil over medium heat.

8. 8

   Add carrots and caraway seeds and saute for 5 minutes, stirring occasionally.

9. 9

   Add chickpeas and chard; cook another 6 minutes.

10. 10

    Add garlic, herbs, lemon juice and salt and pepper to taste.

11. 11

    Remove from heat; add more salt or pepper, if desired.

12. 12

    Stir together Greek yogurt, remaining 1 tablespoon olive oil and some salt and pepper.

13. 13

    Transfer chickpea mixture to a serving plate and top with yogurt mixture, an extra drizzle of olive oil and a pinch of black pepper.

14. 14

    Serve warm or at room temperature.

15. 15

    Recipe adapted from Ottolenghis Plenty cookbook.

* Per serving · 4 servings · Values may vary.