chickpea saute with greek yogurt
This week has been an exercise in limitations.
After one too many recipe failures, unnecessary messes (both literally and figuratively), moments of stretching myself thin and subsequently a few too many sessions of eating my feelings, I decided to take a break for a day or two before venturing back into the kitchen. Plus, it was just a good excuse to get Chipotle for dinner.
When I was ready to return, I didn’t do so with some lofty, challenging dish, but instead with a simple and quick one that had been nudging at me ever since I first saw it in the cookbook, Plenty. It was the perfect dish to welcome me back — easy, filling and kind to my belly. And with the way things have been lately, we could all use a little more kindness.
I could drone on and on about how amazing this dish tastes — how the texture of the blanched chard is a perfect pairing to the hearty chickpea, how the sweetness of sauteed carrots plays well with caraway seeds and lemon juice, how mint and cilantro make just about anything taste better and, of course, the dollop of Greek yogurt on top helps, too. But I don’t want to give away too much and I’m still easing back into the swing of things.
So, I’ll leave you with this: If you don’t make this dish, that’s cool. Life will continue on as it does. But if I were you, I wouldn’t limit myself in this case. You can save that trip to Chipotle for another night.
P.S. I’ll leave you with this, too. Because he’s cute and stuff.
Chickpea Saute with Greek Yogurt
Adapted from Plenty: Vibrant Recipes from London’s Ottolenghi
Yields: 2 main dish servings, 4 side dish servings
Ingredients:
1 bunch (about 8 cups or 3/4 lb) Swiss chard, leaves removed from stems
1/3 cup olive oil, plus more for garnish
4 medium carrots, peeled and chopped
1 teaspoon caraway seeds
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon minced garlic
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
Salt and pepper, to taste
1/2 cup Greek yogurt
1 tablespoon olive oil
Directions:
Bring a large pot of water to a boil. Toss in a small handful of sea salt, then add Swiss chard stalks. Blanch stalks for 3 minutes, then add leaves and blanch another 2 minutes. Drain and rinse chard under cold running water. Pat dry with paper towels, then transfer to a cutting board and chop roughly. Set aside.
In a large skillet or saucepan, heat olive oil over medium heat. Add carrots and caraway seeds and saute for 5 minutes, stirring occasionally. Add chickpeas and chard; cook another 6 minutes. Add garlic, herbs, lemon juice and salt and pepper to taste. Remove from heat; add more salt or pepper, if desired.
Stir together Greek yogurt, olive oil and some salt and pepper. Transfer chickpea mixture to a serving plate and top with yogurt mixture, an extra drizzle of olive oil and a pinch of black pepper. Serve warm or at room temperature.
Disclosure: This post contains an affiliate link.
Plenty is one of my favourite books – I always find it so inspiring especially if I’ve been in a bit of a recipe-failure rut. This is really lovely.
Love this! So pretty, so healthy and just perfect!
Kathryn — I completely agree — it’s a good one like that 🙂 Thank you, dear!
Tieghan — Thank you, dear!
Sometimes you just need to step away for a little bit, good for the soul! This looks so bright and fresh…just like the spring weather that is supposed to appear today! What a great week night meal!
I think we all need a break from recipe development, we are not like Thomas Keller! I love simple recipes the most; Basics everyone has that you throw together in one pan and it just ALWAYS works (no matter how tired you are).
We do not have chard here in Australia at the moment but would a bitter cabbage or kale work in this too?
I freaking love chickpeas and consider them to be a secret kitchen weapon and vehicle for all kinds of flavors. I know I’d take down that entire skillet! Great call with the Greek yogurt too. Yeah, you rocked this.
Gosh this is gorgeous Steph!!
First I love Chipotle for those nights you just don’t feel like cooking. The burrito bowls are my favorite! I have seen this recipe in the Plenty and been eyeing it up for some time. It looks delicious–I love the flavors!! You inspired me to give it a try.
Lisa — Oh I hope today is just as bright and fresh! 🙂 Thank you!
Belinda — Oh, to have the energy and creativity of Thomas Keller! 🙂 You could definitely use kale, or a combo of spinach/arugula in place of the chard. The flavor might not be quite the same but it will still be tasty!
Erin — I deeeeefinitely struggled to share this with my husband… I really wanted to eat the whole thing! 🙂 Thanks!
Claire — Oh thank you so much, friend! 🙂
Julia — You should definitely try it! It’s one of the first recipes I’ve tried from the book and I have a feeling there are many more in there that I’ll love. And YES to Chipotle burrito bowls — always a good option. 🙂
I love how colourful this is! Yum!
I love the colors and textures of this saute! Chickpeas are a favorite of mine.
Katrina — I kinda like that, too 🙂 Thanks!
Laura — Mine too! And I love the colors of this dish almost as much of the taste 🙂 Thanks, dear!
I’ve made this dish before from Plenty, and it is absolutely delicious! Plenty and Jerusalem are two of my go-to cookbooks for when I want something I just KNOW is going to be delicious.
Oh! And the no-knead pizza dough – OMG SO GOOD. I can’t get over how it is SO much better than others I’ve made at home. It was perfection. Thanks for sharing that a while ago! xo
Marie — Oh good, I’m so glad the pizza dough worked out for you! It’s my absolute favorite pizza dough recipe. Pair that with anything from Plenty or Jerusalem and it’s pretty much the best. meal. ever. 🙂
Kitten!! 🙂
It’s like we’re the same dang person. I eat my feelings with Chipotle, too. (I ate a whole dang ton of those feelings last night with Chipotle.)
How did you know I LUUUUURVE chickpeas? This is such a cool way to use them.
Stephie — Chipotle is like chicken soup for the soul, really. More of a burrito for the soul, but you know, whatever works. 🙂 Thanks, lady!
I have two cans of chickpeas to use – and this looks fantastic!! Just everything about it, stopped me dead.
Megan — Well there ya go! Hope you like it 🙂 Happy weekend, lady!
The colors in this are gorgeous and I could totally go for a big-o-bowl of this for lunch today! I’m sorry to hear you’re having a trying week 🙁
Plenty is on my cookbook wish list! It looks like such an aspiring book. And this recipe is exactly what I need to combat my cook dough addiction.
This is totally my kind of meal. I add chickpeas to everything! yum
Laurie — It makes an awesome lunch, that’s for sure! And thank you — the warm weather this weekend will make up for the bad week 🙂
Nicole — You should get it! It’s a fantastic book — a little out there ingredient-wise, but accessible nevertheless.
Also, I’m totally craving cookie dough now. 🙂
dishing up the dirt — I actually thought of you when I made this recipe and thought “it’s right up her alley!” Chickpeas are pretty fantastic. 🙂
That looks amazing! And so healthy too. Don’t you just love the Plenty cookbook?
Micaela — I do, I really do 🙂 Thank you!
These flavors are so hearty and warming. I do love a good chipotle trip. It is one of the few places I can always get my husband to agree to go to. I might be able to skip the trip if I added some meat on the side for him. Pinning, can’t wait to make it!
Stefanie — Chipotle is always a good time; I’m pretty sure my husband could live solely on their burritos if that was socially/financially acceptable. 🙂 I’ll take this dish most days over it, though! Thanks, dear!
This looks so delicious, Stephanie! I love how colorful and nutritious it is, even with the big dollop of Greek yogurt! Definitely a great spring/summer recipe. Thanks for sharing and have a great weekend!
I can’t imagine wanting to skip this recipe. It looks crunchy and full of flavor! Your photos are so wonderful ,you could present a raw carrot and it would look delicious! I think there needs to be a hotline for frustrated food bloggers and an emergency dish washing service for those days where the number of dirty dishes far out weighs the successful recipes. A little Chipotle distance and a delicious recipe like this saute can be regenerating!
Georgia — Thank you so much! Have a wonderful weekend, too!
Wendy — Oh, thank you dear! And I completely agree with the hotline idea — and DEFINITELY the dishwashing service! Though sometimes that’s when I can take out my frustration (without breaking anything, of course :)).
What a great way to eat a ton of delicious veggies! Love the presentation of this dish too, so bright and beautiful 🙂
I’ve had a few hair-pulling moments myself this week (and some stress eating) so I know how you feel! I need a healthy delicious dish like this to reinvigorate my weekend!
I’m head over heels in love with this dish! It sounds delicious and is absolutely beautiful.
Eva — Thank you so much!
Joanne — Oy, moving will do that to you! 🙂 But I hope you have time to relax this weekend and maybe eat this dish, too. 🙂
Kelli — Thank you, dear!
This looks amazing!! I am pretty much sold on anything that involves chickpeas :).
Hannah — Thank you so much!
I love Plenty. Such an inspiring book! And I’m totally in awe of how pretty you made chick peas look, lady!
Ashley — I agree! My mouth waters every time I look through it and I want to make everything. 🙂 Thank you, love!
WANT.
Monique — Ha, thanks!
This looks so good–full of color and perfect for spring!
All these beautiful recipes that include chick peas always use canned. I always cook mine, easy and quick with my pressure cooker, but are the canned just as good? I have never thought canned, anything, was as good as freshly cooked. My mind could be changed….
Donna — You can definitely use cooked chickpeas for this recipe instead of the canned ones! I’m just lazy and go for canned more often, truth be told. 🙂
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Yums!
But I think I would have it with a dollop of sour cream as opposed to Greek yoghurt 😀
I was looking up recipes that contain healthful ingredients that will help lower my cholesterol, and I came across this one. I have to say that I never would have tried the recipe if you hadn’t included those divine photographs, so thank you for doing so. Well, I made it for dinner, and Oh. My. Goodness. Who knew healthy food could taste so good (and be so satisfying)?! My taste buds were tickled with different flavors in every bite. Totally yum. Thanks so much for sharing. I’m definitely going to check out the rest of your blog now! 🙂
Found this today and had for dinner. Simply wonderful. Thank you.
Carol — So glad you enjoyed it!
Thanks for sharing! I used your recipe as a base (didn’t have all of the ingredients) for dinner last night to make a healthy vegetarian dinner with chickpeas. Used broccoli, cauliflower and pea tenders in place of the kale (steamed instead of blanched), and two small zucchini in place of two of the carrots. I also added cooked quinoa to make it stretch a little further for the family:) And the yogurt mixture was such a great compliment to the meal. Everyone enjoyed it – even the youngest two who are SO PICKY!
Sonya — That is so great! I’m so glad everyone enjoyed it. 🙂 Thank you for sharing!
Made this for dinner tonight. It was such a flavorful meal! Loaded with all the good stuff and the yogurt accompanied it perfectly! So easy peasy that I plan on making it as a side dish in the future. Thanks!!
Linda — So glad you liked it! Thanks for your comment!