Ottolenghi’s Chickpeas and Swiss Chard with Yoghurt
Warm and comforting, this uncomplicated dish combines crunchy roasted carrots, chickpeas and earthy Swiss chard. Serve with rice, cooling yoghurt and a generous squeeze of lemon.
From the book
Ottolenghi SIMPLE
Ottolenghi made easy
Easy meals, packed with veg
Sensational sweet treats
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Introduction
This is comfort food at its best, served with some steamed rice. Don’t worry if you don’t have coriander at home already: it’s a nice little garnish but the dish holds its own perfectly without. Make this up to 6 hours ahead if you like, up to the point before the lemon juice and yoghurt are added. Assemble before serving and serve at room temperature or just warmed through.
Ingredients
| 2 (200g) | carrots, peeled and chopped into 2cm pieces |
| 45ml | olive oil, plus extra to serve |
| 1 large (180g) | onion, finely chopped |
| 1 tsp | caraway seeds |
| 1½ tsp | ground cumin |
| 200g | Swiss chard leaves, sliced into 1cm thick strips |
| 1 x 400g tin (230g drained weight) | chickpeas, drained and rinsed |
| 1 | lemon: juice ½ to get 1 tbsp and cut the other ½ into 2 wedges to serve |
| 70g | Greek-style yoghurt |
| 5g | coriander, roughly chopped |
| salt and black pepper |
Method
Preheat the oven to 200°C fan.
Mix the carrots with 1 tablespoon of oil, ¼ teaspoon of salt and a grind of pepper. Spread out on a parchment-lined baking tray and roast for 20 minutes: they should still be a little crunchy.
Place the remaining 2 tablespoons of oil in a large frying pan, on a medium heat, and add the onion, caraway and cumin. Fry for 10 minutes, stirring occasionally, until golden-brown. Add the chard, cooked carrots, chickpeas, 75ml of water, ½ teaspoon of salt and a good grind of pepper, and mix through. Cook for 5 minutes, until the chard leaves are soft and hardly any juice is left in the pan.
Remove from the heat, stir through the lemon juice, and serve, with a generous spoonful of yoghurt, a sprinkle of coriander, a drizzle of oil and a wedge of lemon.
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