Chickpea Saute with Greek Yogurt

• 1 bunch (about 3/4 Lb. Or 8-cup Size) Swiss Chard, Cleaned And Leaves Removed From Stems
• 13 cups Olive Oil, Plus 1 Tablespoon, Divided, And More For Garnish
• 4 Medium Carrots, Peeled And Chopped
• 1 teaspoon Caraway Seeds
• 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
• 1 teaspoon Minced Garlic
• 1 Tablespoon Chopped Fresh Mint
• 1 Tablespoon Chopped Fresh Cilantro
• 1 Tablespoon Lemon Juice
• Salt And Pepper, to taste
• 1/2 cups Greek Yogurt

1. Bring a large pot of water to a boil.
2. Toss in a small handful of sea salt, then add Swiss chard stalks.
3. Blanch stalks for 3 minutes, then add leaves and blanch another 2 minutes.
4. Drain and rinse chard under cold running water.
5. Pat dry with paper towels, then transfer to a cutting board and chop roughly.
6. Set aside.
7. In a large skillet or saucepan, heat 1/3 cup olive oil over medium heat.
8. Add carrots and caraway seeds and saute for 5 minutes, stirring occasionally.
9. Add chickpeas and chard; cook another 6 minutes.
10. Add garlic, herbs, lemon juice and salt and pepper to taste.
11. Remove from heat; add more salt or pepper, if desired.
12. Stir together Greek yogurt, remaining 1 tablespoon olive oil and some salt and pepper.
13. Transfer chickpea mixture to a serving plate and top with yogurt mixture, an extra drizzle of olive oil and a pinch of black pepper.
14. Serve warm or at room temperature.
15. Recipe adapted from Ottolenghis Plenty cookbook.

swiss chard, olive oil, carrots, caraway seeds, chickpeas, garlic, fresh mint, fresh cilantro, lemon juice, salt, greek yogurt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chickpea-saute-with-greek-yogurt/ (may not work)