Chickpea Saute with Greek yogurt

January 12, 2012

Chickpea Saute with Greek Yogurt

Page 211, Ottolenghi

Our first snowstorm of the season required a warm and hearty dinner!  Warm chickpeas sauteed with carrots and chard, with lovely brightness added  by lemon, mint, and garlic, all topped off with thick and tangy greek yogurt made this my favorite dish yet. And so perfect for a cold and snowy night served with some crusty multi-grain rolls. For such a deceptively simple dish, this has amazingly complex flavors that develop in such a short cooking time.

Chickpea Sauté with Greek Yogurt

1/2 cup dried chickpeas – or 1 cup canned
1 lb Swiss chard
2 tablespoons olive oil
4 medium carrots, diced
1 teaspoon caraway seeds
1 teaspoon dried red chili flakes
1 clove garlic, minced or crushed
juice of 1 lemon
small handful fresh mint leaves, chopped
small handful fresh cilantro or parsley, chopped
1/2 teaspoon sea salt, or to taste

1/2 cup Greek yogurt
2 tablespoons olive oil
1/4 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the chickpeas under cold running water and soak 8 hours or overnight under several inches of cold water. Drain and rinse the soaked chickpeas, then place in a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and set aside.

Prepare the Swiss chard by separating the stems from the leaves. Chop the stems into bite-size pieces and chop the leaves coarsely. Fill a large saucepan with plenty of water, bring to a boil, and blanch the stems for 2 minutes. Add the leaves and cook for 2 more minutes, then remove from heat and drain. Rinse the chard under cold running water and squeeze dry. Set aside.

Heat a large saucepan or wok over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Add the carrots and caraway seeds, and sauté for 5 minutes, stirring occasionally to keep the seeds from sticking. Stir in the dried red chili flakes, and continue to sauté for another 30 seconds. Now stir in the chickpeas and chard, and cook for 5 more minutes to warm the ingredients, stirring occasionally.

Stir in the garlic, lemon juice, mint and cilantro or parsley, and remove from heat. Season with salt and black pepper to taste.

Mix the Greek yogurt, olive oil, and salt and black pepper to taste in a small bowl. Serve the chickpeas hot or warm on plates with a generous dollop of the yogurt mixture on top.

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1 Comment

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One response to “Chickpea Saute with Greek yogurt

  1. Pingback: Year of Plenty Top Five Lists and the final Ottolenghi dish « The Year of Plenty

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