Plenty: Vibrant Recipes from London's Ottolenghi
Tags: quick easy vegetarian spinach carrots rocket chickpeas quick and easy swiss chard green leafy vegetables
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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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