Chickpea Saute with Greek Yogurt

This is tasty and incredibly quick to make if using canned chickpeas. It might become one of my go-to "I'm too tired to cook real food" meals. As usual, the ingredients are direct from the book and the written description includes my alterations and observations.


Chickpea Saute with Greek Yogurt
(p. 211, Plenty)

Serves 4

8 cups Swiss chard or spinach
1/3 cup olive oil, plus extra to finish
4 medium carrots, peeled and cut into 3/8-inch dice
1 tsp caraway seeds
1 1/2 cups fresh cooked chickpeas (canned are fine too)
1 garlic clove, crushed
1 tbsp chopped mint
1 tbsp chopped cilantro
1 tbsp lemon juice
salt and black pepper
1/2 cup Greek yogurt
1 tbsp olive oil

If you are using the chard, separate the leaves from the stalks and blanch the stalks in plenty of boiling, salted water for ~3 minutes. Add the leaves and continue cooking for ~2 minutes. Drain everything in a colander, and then refresh under cold running water. Squeeze dry and then chop roughly. If you are using the spinach, you will not need to blanch it.

Prepare the carrots and herbs:

I chopped my garlic into larger pieces rather than crushing it.

In a large, heavy saucepan heat up the oil over medium heat. I know 1/3 of a cup of oil looks like a lot, but it worked out in the end so don't short things here. Add the carrots and the caraway seeds and saute for ~5 minutes.

If you are using canned chickpeas, I find it beneficial to drain them into a colander and then give them a thorough rinse under the tap. Add them to the carrots and stir to combine. Add the chard or spinach to the pan at this point, and allow to cook for another ~6 minutes. If you are using spinach, you'll need to stir a bit to help it hit the heat and wilt down.

While that mixture cooks, find a small mixing bowl. In that mixing bowl combine the Greek yogurt with the last tablespoon of the olive oil, and then season with salt and generous grinds of fresh black pepper.

 Stir to combine and set aside.

Once the spinach has successfully combined into the chickpeas and carrots, add the garlic, herbs, lemon juice, and some salt and pepper. I found the addition of the lemon juice changed the aroma profile of this dish dramatically, so try not to skip it. If you don't have lemon juice, try lime juice or orange juice in its place. Stir everything together well. Remove from heat and let cool at bit; taste and adjust the seasoning as necessary.

To serve, pile the vegetables onto serving dishes and garnish with the yogurt on top. Drizzle with a bit more olive oil and a few more grinds of black pepper if desired, and enjoy.

Fast, simple, and very fresh. I am a fan.