Chickpea Sauté with Greek Yogurt Recipe | Cook the Book

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