I am a major fan of the Ottolenghi Plenty cookbook, given to me by Kara on my 30th bday. You may recall my glowing endorsement for the Soba w Eggplant and Mango, another recipe from that book. The thing about these recipes– they are simple–not too many indigents or tedious steps. But the ingredients they do use are – and at least to my mind – not so intuitive. For example, this recipe uses caraway seeds (caraway is that rye bread flavor). Like many of his recipes- this one finishes with mint, cilantro, and lemon, which imbues the dish with freshness. Also- flavoring the greek yogurt with olive oil, salt and pepper, epitomizes the simple cleverness of his recipes. The other thing i like about this dish- is its textural balance- the crunchiness of the carrots with the softer chickpeas etc
3/4 pounds swiss chard
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 cooked chickpeas (or canned. i used a 15 oz can)
1 garlic clove, crushed
1 tbsp chopped mint
1 tbsp chopped cilantro
1 tbsp lemon juice
salt & pepper
1/2 cup greek yogurt + 1 tbsp olive oil
separate chard stalks and leaves. blanch stocks in boiling water for 3 mins. Add leaves, cook another 2 mins. Drain everything and run under cold water and squeeze dry, then roughly chop.
heat up the olive oil in large saute pan. add carrots and caraway seeds, and sauté for 5 mins on med heat. Add chard and chickpeas and continue to cook for 6 minutes. Now add garlic, herbs, lemon juice and some salt and pepper. remove from heat and cool down a little. taste and adjust seasoning.
to serve, mix yogurt, olive oil and some salt and pepper. pile vegetables on serve dishes and spoon yogurt on top. sprinkle with freshly ground pepper and drizzle over more olive oil.