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!