Chickpea Sauté with Greek Yogurt Recipe | Cook the Book

Serves: 4 Save

Ingredients (12)

  • 3/4 pound (8 cups) Swiss chard
  • 1/3 cup olive oil, plus extra to finish
  • 4 medium carrots, peeled and cut into 3/8-inch dice
  • 1 teaspoon caraway seeds
  • 1 1/2 cups freshly cooked chickpeas (canned are fine too)
  • 1 garlic clove, crushed
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lemon juice
  • Salt and black pepper
  • 1/2 cup Greek yogurt
  • 1 tablespoon olive oil

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Directions

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