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Chickpea sauté with Greek yogurt
Go for a yogurt with a high fat content (at least 9%) - it has a fuller flavour.
200g Swiss chard
5 tbsp olive oil
400g carrots, peeled and diced
1 tsp caraway seeds
250g cooked chickpeas (for preference, rehydrated in water, drained, then simmered in fresh water for an hour and a half)
1 clove garlic, crushed
1/2 a lemon, juiced
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped
Salt and pepper
100g Greek yogurt
1 tbsp olive oil
Wash the chard, separate the stalks from the leaves, blanch the stalks for five minutes and the leaves for two, then chop both into 1/2 cm dice.
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, then stir in the garlic, lemon juice, herbs, salt and pepper, remove from the heat and set aside to cool a little.
Adjust the seasoning to taste.
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 and some more oil.