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Ottolenghi’s Chickpeas and Silverbeet with Yogurt

2 carrots, peeled and chopped in to ¾-inch/2 cm pieces
3 tablespoons olive oil, plus extra to serve
Salt and black pepper
1 large onion, finely chopped (1 ¼ cups / 180 g)
1 teaspoon caraway seeds
1 ½ teaspoon ground cumin
7 ounces / 200 g silverbeet or chard leaves, sliced into ½ inch / 1 cm strips
One 15.5 ounce/440 g can chickpeas, drained and rinsed
5 tablespoons / 75 ml water
1 lemon: juice half to get 1 tablespooon and cut the other half into 2 wedges, to serve
¼ cup / 70 g Greek-style yogurt
¼ cup / 5 g cilantro, roughly chopped (maybe substitute other herbs, such as parsley and mint)

Heat the oven to 425 degrees. Mix the carrots with 1 tablespoon of the oil, ¼ teaspoon salt and a grind of pepper. Spread out on a parchment-lined baking sheet and roast for 20 minutes — they should still be a little crunchy.

Place the remaining 2 tablespoons of oil in a large frying pan, over medium heat, and add the onion, caraway and cumin. Fry for 10 minutes, stirring occasionally, until golden brown. Add the silverbeet, cooked carrots, chickpeas, water, ½ teaspoon salt and a good grind of pepper and mix through. Cook for 5 minutes, until the silverbeet leaves are soft and hardly any juice is left in the pan.

Remove from the heat, stir in the lemon juice, top with a generous spoonful of yogurt, a sprinkle of cilantro (or parsley and mint), a drizzle of oil, and a wedge of lemon and serve.