Chickpea & Swiss Chard Sauté with Greek Yogurt

Swiss chard is in season. I can’t resist picking up a bunch when I see it in the farmers market; they are inexpensive and they have the easy sweetness that I like. Except that I don’t really have a favorite way to cook it and elevate it to the next level. So I was looking for help and inspiration from Ottolenghi’s cookbooks. When it comes to cooking vegetables and imparting unbelievable and brilliant flavors, he always seems to come through. Well, I have not been disappointed.

This recipe is so simple and quick. First, blanch the swiss chard, then refresh under cold running water. Next, sauté carrots and caraways seeds for a few minutes. Swiss chard and cooked chickpea are added after that. Finally, garlic, herbs and lemon juices go into the sauté pan. Remove from heat and that’s all it takes. Like any sauté dishes, cooking time is brief. Food prep is where you spend most of your time.

Greek yogurt brings this vegetable dish together with some added creaminess. I see this as an everyday dish which would work well with a number of green-leaves vegetables. When chard is not in season, Ottolenghi recommends using a combination of spinach and arugula. That takes even less cooking time; no blanching is necessary with spinach and arugula.

It’s IHCC’s July potluck, please see what cool plates other home cooks are dishing up here.

 

 

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14 Comments

  • Reply
    claire
    July 26, 2016 at 3:04 am

    I'm sure he did a version of this with butternut squash too. Possibly the Guardian original? I love caraway, so had planned already to try this when our swiss chard arrives.

  • Reply
    flour.ish.en
    July 26, 2016 at 12:52 pm

    There is a similar slow-cooked stew dish with tamarind in "Plenty." You can count on finding recipes for every kind of vegetables in Ottolenghi's books. I have to look at those Guardian original recipes, the heart and soul of his cooking.

  • Reply
    Tina
    July 27, 2016 at 3:01 pm

    Chard is so tasty – I loved when our garden flourished with it but the heat is too intense now to grow it. Pretty bowl meal.

  • Reply
    Deb in Hawaii
    July 29, 2016 at 10:29 pm

    This looks fresh and delicious–a great meal in a bowl. I love how Ottolenghi tucks caraway seeds into his recipes where you might not expect them. 😉

  • Reply
    Kim
    July 30, 2016 at 6:14 pm

    Some of my favorite ingredients in this recipe. I am over the moon for chickpeas and swiss chard. Amazing how healthy this is, yet I actually wouldn't be thinking about the health benefits at all because it's so delicious. Yum!

  • Reply
    ostwestwind
    July 31, 2016 at 12:01 pm

    Chickpeas and greek yohurt, a great combination. And it's just season for chard in Germany

  • Reply
    flour.ish.en
    July 31, 2016 at 1:34 pm

    I see a different variety of Swiss chard at the farmers market. Ready to make another dish like this.

  • Reply
    flour.ish.en
    July 31, 2016 at 1:36 pm

    Ottolenghi uses caraway a lot and they work well in dishes like this. A wonderful addition.

  • Reply
    flour.ish.en
    July 31, 2016 at 1:37 pm

    Great to see that you can get seasonal chard in your area too.

  • Reply
    flour.ish.en
    July 31, 2016 at 1:38 pm

    Yes, Kim. Over the moon describes how I like these ingredients as well.

  • Reply
    Zosia
    August 1, 2016 at 12:37 pm

    This looks fabulous! The addition of sweet carrots to the earthy chard is one I'll have to remember next time I do sauteed greens.

  • Reply
    kitchen flavours
    August 2, 2016 at 3:10 pm

    Lovely veggie dish! I have a few Swiss Chard plants in my garden pot, but they are really so lanky!
    This dish looks like the perfect side for any meal.

  • Reply
    TeaLady
    August 5, 2016 at 3:31 pm

    This comment has been removed by the author.

  • Reply
    TeaLady
    August 5, 2016 at 3:32 pm

    Looks like the perfect summer side.

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