Submitted by: Coach Taryn
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Servings: 4
My favorite way to use up end-of-season veggies from the garden - chard and carrots!
3 tbsp. cilantro, bunch, fresh, organic
sea salt & black pepper to taste
2 tsp. lemon juice
1/2 c. Greek yogurt
2 tbsp. extra virgin olive oil
2 tbsp. coconut oil
2 bch. chard, fresh, organic
5 med. carrot
2 tsp. caraway seeds
1 c. cooked chickpeas
2 clove garlic
Chop the stems off of the chard and throw into boiling water. After 2-3 minutes, add the chard leaves. Boil another 2-3 minutes, drain, rinse, and coarsely chop. Set aside.
Heat coconut oil over medium-high heat. Add carrots (chopped into 1/2-inch pieces) and caraway seeds, saute for 5 minutes.
Add chard and chickpeas (drained and rinsed), saute for another 5-6 minutes.
Add minced garlic, cilantro (or mint, or a combination of the two), lemon juice, sea salt, and pepper; saute for 1-2 more minutes.
Mix the Greek yogurt, olive oil, and a little more sea salt and pepper together in a separate bowl.
Serve in a bowl with a big dollop of the yogurt mixture on top.
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