A quick and healthy vegetarian supper from Yotam Ottolenghi. Serve on its own or with steamed rice.
Ingredients
- 2 carrots peeled and chopped into 2cm pieces
- 60 ml olive oil plus extra to serve
- salt and black pepper
- 1 onion peeled and finely chopped
- 1 tsp caraway seeds
- 1 1/2 tsp ground cumin
- 200 g swiss chard leaves cut into 1cm-thick strips
- 1 x 400g tin chickpeas drained and rinsed (240g drained weight)
- 1 lemon cut in half – one half juiced, to get 1 tbsp, the other cut into two wedges, to serve
- 80 g Greek-style yoghurt
- 5 g coriander leaves roughly chopped
Servings:
Instructions
- Heat the oven to 200C/390F/gas 6. In a bowl, toss the carrots with two tablespoons of oil, a quarter-teaspoon of salt and a good grind of pepper. Spread out on an oven tray lined with baking paper, then roast for 20 minutes: they should still be a little crunchy.
- Heat the remaining two tablespoons of oil in a large frying pan on a medium flame, then fry the onion, caraway and cumin for 10 minutes, stirring occasionally, until golden brown.
- Add the chard, cooked carrots, chickpeas, 75ml water, half a teaspoon of salt and a good grind of pepper, and mix through. Cook for five minutes, until the chard is soft and just about all the liquid in the pan has evaporated.
- Off the heat, stir in the lemon juice, then serve with a generous spoonful of yoghurt, a sprinkling of coriander, a drizzle of oil and a wedge of lemon.
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