Submitted by: Coach Taryn
Prep Time: 5 Minutes
Cook Time: 15 Minutes
My favorite way to use up end-of-season veggies from the garden - chard and carrots!
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.