Cook The Book: Chickpea Sauté With Greek Yogurt Recipe

Name: Cook The Book: Chickpea Sauté With Greek Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound (8 cups) Swiss chard; 1/3 cup olive oil, plus extra to finish; 4 medium carrots, peeled and cut into 3/8-inch dice; 1 teaspoon caraway seeds; 1 1/2 cups freshly cooked chickpeas (canned are fine too); 1 garlic clove, crushed; 1 tablespoon chopped mint; 1 tablespoon chopped cilantro; 1 tablespoon lemon juice; Salt and black pepper; 1/2 cup Greek yogurt; 1 tablespoon olive oil

Servings: persons

3/4 pound (8 cups) Swiss chard
1/3 cup olive oil, plus extra to finish
4 medium carrots, peeled and cut into 3/8-inch dice
1 teaspoon caraway seeds
1 1/2 cups freshly cooked chickpeas (canned are fine too)
1 garlic clove, crushed
1 tablespoon chopped mint
1 tablespoon chopped cilantro
1 tablespoon lemon juice
Salt and black pepper
1/2 cup Greek yogurt
1 tablespoon olive oil

1
Separate the chard stalks from the leaves. Blanch the stalks in plenty of boiling 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.
2
Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and saute for 5 minutes on 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. Taste and adjust the seasoning.
3
To serve, mix together the yogurt, olive oil and some salt and pepper. Pile the vegetables on serving dishes and spoon the yogurt on top. Sprinkle with freshly ground pepper and drizzle over more olive oil.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound (8 cups) Swiss chard, 1/3 cup olive oil, plus extra to finish, 4 medium carrots, peeled and cut into 3/8-inch dice, 1 teaspoon caraway seeds, and more.

Yes, Cook The Book: Chickpea Sauté With Greek Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Chickpea Sauté With Greek Yogurt

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