Chickpea Sauté with Greek Yogurt

I left work today feeling like a head cold was just around the corner... And so I thought what better way to nip this cold in the bud than with a plate full of veggies!  Still on my Plenty kick, I decided this would be a great night to prepare Ottolenghi's Chickpea Sauté with Greek Yogurt.  On my way home I stopped at the farmers market, conveniently located on the same block as my office.  It was a beautiful fall day here in NY and it seems nearly everybody was out looking for a few good veggies.  Luckily, I arrived just in time to get the last bunch of carrots!

The recipe was easy to prepare and seems to be very forgiving -- adding a little more or less of any ingredient won't change things drastically.  My only disappointment is that the dish was just shy of the level of flavor and complexity I have now come to expect from Ottolenghi's recipes.  Still, it was good, quite good, just a bit more subtle.  The recipe combines Swiss chard, carrots, and garbanzo beans.  The carrots brown nicely and add a note of sweetness.  Mint and cilantro expand the flavor profile; I couldn't determine which I liked better and in the end I decided that I would add more of each next time.  The vegetables and beans get topped with a blend of Greek yogurt and olive oil, to which I added a little lemon juice for zing.  This dish is best served at room temperature, so be patient, it's worth it.  

Ingredients:
    
      (Note: all amounts are estimates, add more or less of an ingredient as you like)

• 1/2 lb Swiss chard (best if stalks are thin)
• 5 tbsp olive oil
• 1 lb carrots, peeled and diced
• 1 tsp caraway seeds, ground
• 250g cooked chickpeas 
• 1 clove garlic, crushed
• 1/2 lemon, juiced
• 1 tbsp fresh mint, chopped (add more if you like)
• 1 tbsp fresh cilantro, chopped (add more if you like)
• Salt and pepper
• 100g Greek yogurt (I like FAGE Total)
• 1 tbsp olive oil

Directions:

1. Wash the chard.  If stalks are thick, separate the stalks from the leaves, blanch the stalks for five minutes and the leaves for two.  Chop the leaves and stalks.
2. Heat the oil in a large, heavy saucepan, add the carrots and caraway seeds, and sauté for five minutes.  Add the chard and chickpeas, sauté for six minutes.  Carrots should be nicely browned.  Add the garlic; cook in oil to brown.  Stir in lemon juice, herbs, salt and pepper, remove from the heat and set aside to cool a little.  Adjust the seasoning to taste.
3. To serve, mix the yogurt, tablespoon of oil and a pinch of salt.  When the vegetables are warmish or even room temperature, pile them on plates and top with a teaspoon of the yogurt mix.  Sprinkle with freshly ground pepper (optional) and some more oil.

This is a fantastic way to enjoy a bit of fall produce.  Now, with a little luck (and some rest) I hope to feel much better in the morning!

P.S.  The leftovers, if you have any, make a wonderful bag lunch the next day.