Recipe: Yotam Ottolenghi's Chickpea Sauté with Greek Yogurt

Recipe: Yotam Ottolenghi's Chickpea Sauté with Greek Yogurt

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Faith Durand
May 15, 2015
(Image credit: Kimberley Hasselbrink)

This week we've been bringing you an array of vibrant, wholesome lunches from Ottolenghi. His style of vegetable-forward, Mediterranean-inspired cooking has been wildly popular over the past few years, and when you look at a dish like this chickpea and yogurt sauté, you understand why.

(Image credit: Kimberley Hasselbrink)

In his introduction to this recipe, Ottolenghi explains how it's yet one more dish that is good hot and at room temperature. He also offers some alternatives for the Swiss chard: "When chard isn't in season, try a combination of spinach and arugula (you won't need to blanch them) and sprinkle with sumac or ground Persian lime."

So delicious — so bright and colorful!

Tester's Notes

This simple dish would be a great side dish or main dish if served with some pita bread or rice. We ended up eating it at room temperature and the flavors were really simple but balanced. If you can, use rainbow Swiss chard like I did, as the bright vivid colors make this dish really appealing!

- Christine, May 2015

Chickpea Sauté with Greek Yogurt

Serves 4

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

Separate the chard stalks from the leaves. Blanch the stalks in plenty of boiling salted water for 3 minutes. Add the leaves and continue cooking for 2 minutes, then drain everything. Refresh under cold running water and squeeze dry, then chop roughly.

Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and sauté for 5 minutes on medium heat. Add the chard and chickpeas and continue cooking for 6 minutes. Now add the garlic, herbs, lemon juice, and some salt and pepper. Remove from the heat and cool down a little. Taste and adjust the seasoning.

To serve, mix together the yogurt, olive oil and some salt and pepper. Pile the vegetables on serving dishes and spoon the yogurt on top. Sprinkle with freshly ground pepper and drizzle over more olive oil.

→ Buy the Book! Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi

Reprinted with permission from Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi, copyright © 2011. Published by Chronicle Books.

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