Plenty: Vibrant Recipes from London's Ottolenghi
Tags: quick easy vegetarian spinach carrots rocket chickpeas quick and easy swiss chard green leafy vegetables
Recipe Reviews
kfranzetta from San Francisco, CA
A wonderful chickpea, carrot, and chard saute that comes together very quickly for an easy weeknight meal. I used swiss chard, and as another reviewer suggested, I did not bother blanching it first. I just added the chopped leaves and stems in two batches to the carrots and caraway seeds. The simple yogurt sauce with a bit of olive oil and salt and pepper finishes the dish off perfectly.
friederike from Berlin,
Very delicious, a true Ottolenghi dish! We used spinach and rocket as we weren't able to get Swiss chard; canned chickpeas instead of dried ones, and normal yoghurt instead of Greek yoghurt. It was very easy to prepare and very tasteful. Personally, I would add just a bit more caraway, use less olive oil, and cook the carrots less so they end up having a bit more crunch. And don't forget the salt!
Serves two as a vegetarian main, or four as a side dish.
(edited 31st May 2018) (0) comment (1) useful
Zosia from Toronto, ON
Chickpeas, carrots and Swiss chard come together in a very quick saute for a colourful, light, yet satisfying dish.
The diced carrots are sauteed with caraway seeds while the chard is blanched, drained and chopped. The chard is then added with the chickpeas (you can use canned) and the dish is sauteed some more. Garlic, lemon juice, fresh herbs and a dollop of Greek yogurt finish the dish.
If I had followed the instructions as written, the chard would have been severely overcooked. The blanching of the chard cooked it enough for my taste so I just added it at the end and heated it through. Next time, to save on cleanup, I'll omit the blanching step altogether and saute the raw, chopped chard with the chickpeas.
This dish had a very nice balance of flavours and textures, used basic ingredients, and looked and smelled appetizing. It was delicious.
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