On weeknights, I often find myself craving a simple vegetarian dinner. One that feels intentional-not thrown together-and celebrates the flavor of vegetables. When I need inspiration, I almost always turn to Heidi Swanson or Yotam Ottolenghi. This dish is a play on a recipe from Ottolenghi's cookbook Plenty.
1 bunch swiss chard
4 small-medium carrots, peeled
1 teaspoon caraway seeds
1 1/2 cups cooked (or canned) chickpeas
1 garlic clove, crushed
1 tablespoon chopped mint
1 tablespoon chopped cilantro
1 tablespoon lemon juice
salt + pepper
1/2 cup greek yogurt (optional, for topping)
Bring a pot of salted water to a boil. Separate the chard leaves from the stalks. Blanch the stalks for 3 minutes in a rolling boil and add the leaves. Blanch for another 2 minutes and strain. Run cold water over the stems and leaves or place in an ice bath. Roughly chop and set aside.
In a large saucepan, combine the carrots with the caraway seeds and 1/3 cup olive oil. Let simmer for 5 minutes and add 1/4 cup water, chard, and chickpeas. After cooking for another 5 minutes, add the garlic, herbs, lemon juice, salt and pepper. Taste after a few minutes and add salt as necessary.
Mix the yogurt with salt and olive oil and serve with the chickpeas. I also made some white rice to go along with this for more of a complete meal, but this would also make for a delicious side.