chickpea saute w/ greek yoghurtrating:
I have never made this using Chard, never having seen Chard in the supermarket. Spinich is a substitute, or just omit it altogether.
Make it Vegan, asing Vegan Alpro Soy-gurt.
200g Swiss chard
5 tbsp olive oil
400g carrots, peeled & Diced
1tsp caraway seeds
250g cooked chickpeas
1 clove garlic, crushed
1/2 lemon, juiced
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped
salt & pepper
100g Greek yoghurt
1 tbsp olive oil
Wash the chard, separating the stalks from the leaves. Blanch the stalks for 5 mins, and the leaves for 2 mins. Chop into 1/2 cm dice.
Heat the oil in a large, heavy saucepan, add the carrots & caraway seeds, and saute for 5 mins. Add the chard & chickpeas, saute for 6 mins, then stir in the garlic, lemon juice, herbs, salt & Pepper.
Remove from the heat & set aside to cool a little, adjust the seasoning to taste.
To serve, mix the yoghurt, tbsp of oil and a pinch of salt.
When the vegetables are warmish/ room temperature, pile them on plates and top w/ a tsp of the yoghurt mix.