Ottolenghi’s Chickpeas and Silverbeet with Yogurt
2 carrots, peeled and chopped in to ¾-inch/2 cm pieces3 tablespoons olive oil, plus extra to serveSalt and black pepper1 large onion, finely chopped (1 ¼ cups / 180 g)1 teaspoon caraway seeds1 ½ teaspoon ground cumin7 ounces / 200...