Ottolenghi’s Chickpea Sauté with Greek Yogurt

The sweet bride chose this recipe from Ottolenghi’s cookbook “Plenty,” and typically of what she cooks, it’s full of surprising flavors.

Ottolenghi’s recipe (here) calls for chard, but the sweet bride, using available greens, substituted kale with good results. Home cooked chickpeas might taste chewier and better, but using canned chickpeas makes this a quick, pretty much pull-out-of-the-cupboard recipe.

Pull the leaves from stems of the greens, and blanch (stems for five minutes, leaves for two), then chop both into half-inch dice.

Next, sauté diced carrots (maybe two carrots or what’s needed to balance your chickpeas and greens) with a teaspoon of caraway seeds for five minutes. Add the chickpeas and the chard or kale.

Sauté this mixture for about six minutes, then add a crushed garlic clove, the juice of half a lemon, a tablespoon each of fresh mint and coriander, salt and pepper. Let cool a little.

As a topping, Ottolenghi mixes a tablespoon of olive oil with a cup of Greek yogurt (he recommends the higher fat kind for taste). The sweet bride added pepper to the yogurt mix, and served rice alongside.

Tasty! A feast for happy diners – coriander, mint, lemon – a Mediterranean treat on a winter night – with hints of the warm months ahead!

Carrots

4 thoughts on “Ottolenghi’s Chickpea Sauté with Greek Yogurt

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