Ingredients
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2 medium carrots, peeled and shipped into 1/4 inc/2cm pieces
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6 tablespoon olive oil, extra for finishing
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salt and pepper
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1 onion, finely chopped
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3 teaspoons ground cumin
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14 ounces (400 grams) swiss chard, cleaned and sliced into 1/2 inch/1cm ribbons
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3 1/4 (480 grams) cups chickpeas, drained and rinsed
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10 tablespoons water
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1/2 lemon, juiced
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finish
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1 lemon cut into wedges (your choice in size)
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1/2 cup (140 grams) greek yogurt
Directions
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1
Done
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Preheat oven to 425F(220C) |
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2
Done
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Mix the carrots with 2 tablespoon olive oil, 1/2 teaspoon salt and pepper. |
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3
Done
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Spread out on a baking dish and roast for 10 minutes, remove from oven and toss carrots, and roast for another 10 minutes. |
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4
Done
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Place 4 tablespoons of oil in a large saute pan over medium heat, add the onions, chickpeas and cumin, cooking until golden brown, about 15 minutes. |
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5
Done
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Add the chard and cooked carrots, water and a sprinkle of salt, a few grinds of pepper, cooking and mixing together for about 5-7 minutes. The chard leaves need to be soft. |
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6
Done
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Remove from heat. |
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7
Done
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to servePlace chard in a large serving dish, toss with lemon juice, top with yogurt, drizzle olive oil, place lemon wedges on side and serve. |
