real. seasonal. food. delivered through central vic.

YOUR SHOPPING CART


Price
QTY

TOTAL

$0.00 Update cart

Is this your first order? Please add Box Deposit (in Food Boxes) for first order. Price excludes delivery, which is applied at checkout.

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.

cookswithoutborders.com