Submitted by: Siobhan Needham
Prep Time: 10 Minutes
Cook Time: 25 Minutes
This is a must try! The flavors are amazing, and it's simple to make.
Separate the chard stalks from the leaves. Blanch the stalks in plenty of boiling salted water for 3 minutes. Add the leaves and continue cooking for 2 minutes, then drain everything. Refresh under cold running water and squeeze dry, then chop roughly.
Heat up the olive oil in a large, heavy saucepan. Add the carrots (peeled and cut into 1/2 inch pieces) and caraway seeds, and saute for 5 minutes on medium heat. Add the chard and chickpeas and continue cooking for 6 minutes. Now add the crushed garlic, chopped herbs, lemon juice, and some salt and pepper. Remove from the heat and cool down a little. Taste and adjust the seasoning.
To serve, mix together the yogurt, olive oil, and some salt and pepper. Pile the vegetables on serving dishes and spoon the yogurt on top. Sprinkle with freshly ground pepper and drizzle over more olive oil.