Chickpeas are one of my favorite ingredients. They are delicious and so versatile. Plus they hold up really well with cooking – they don’t break down or turn to mush.
This recipe from vegetable king Yotam Ottolenghi is a good way to sneak more veggies into your meals.
- 200g Swiss chard or arugula
- 5 tbsp olive oil
- 400g carrots, peeled and diced
- 1 tsp caraway seeds
- 250g cooked chickpeas (for preference, rehydrated in water, drained, then simmered in fresh water for an hour and a half)
- 1 clove garlic, crushed
- ½ lemon, juiced
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh coriander, chopped
- Salt and pepper
- 100g Greek yogurt
- 1 tbsp olive oil
- If using Swiss chard, wash the chard, separate the stalks from the leaves, blanch the stalks for five minutes and the leaves for two, then chop both into ½cm. If using arugula like I did, skip to step 2.
2. Heat the oil in a large, heavy saucepan, add the carrots and caraway seeds, and sauté for five minutes.
3. Add the chard and chickpeas, sauté for six minutes, then stir in the garlic, lemon juice, herbs, salt and pepper.
4. Remove from heat and set aside to cool a little. Adjust the seasoning to taste.
5. To serve, mix the yogurt, 1 tablespoon of oil and a pinch of salt. When the vegetables are warmish or even room temperature, pile them on plates and top with a teaspoon of the yogurt mix. Sprinkle with freshly ground pepper and some more oil.
Source: Yotam Ottolenghi