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Ottolenghi’s Chickpeas and Swiss Chard with Yoghurt
From the book
Ottolenghi SIMPLE
Ottolenghi made easy
Easy meals, packed with veg
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Introduction from Yotam Ottolenghi
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
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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