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
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.
Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and sauté 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.
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.
→ Buy the Book! Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi
Reprinted with permission from Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi, copyright © 2011. Published by Chronicle Books.