Chickpeas Saute With Rainbow Chard

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1.5 cups cooked chickpeas (from a can or dried)

1 bunch Rainbow Chard

4 medium Carrots, chopped into 1/2″ dice

1 Tsp Caraway seeds

1 Garlic Clove, crushed

1 Tbsp chopped fresh Mint

1 Tbsp chopped fresh Cilantro

1 Tbsp fresh Lemon Juice

Sea Salt and fresh ground Black Pepper

1/4 Cup Olive Oil

Plain Greek Yogurt and extra herbs for taste

Step 1 Prepare the Chard

Wash Chard and separate leaves from stalks.  Blanch stalks in a large pot of boiling salted water for 3 minutes, then add leaves and cook for an additional 2 minutes.  Remove Chard from water and drain.  Then run under cold running water, squeeze dry and chop roughly.  Part one is done!

Step 2 The Saute

Heat Olive Oil in a large saucepan over medium heat.  Add Carrots and Caraway Seeds and cook for 5 minutes.  Add Chard and Chickpeas and cook for an additional 6 minutes.  Then add Garlic, Herbs, Lemon Juice and Salt & Pepper.  Stir everything into the mix, and then remove from heat allowing to cool for a few minutes before tasting and adjusting flavors.

Step 3 Dive In

I topped a bowl of this deliciousness with a large dollop of plain Greek Yogurt and extra herbs.  The recipe suggests you add Olive Oil as well, and I imagine a grain would add well to the textures and flavors of this dish.  Yums! Enjoy and don’t forget to get creative!

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One thought on “Chickpeas Saute With Rainbow Chard

  1. Pingback: CSA week 14 | Lisa Resnick Therapy

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