Tuesday, July 16, 2013

Chickpea Sauté with Greek Yogurt

Have you ever encountered a recipe that really is a collection of ingredients you wouldn't think to group together, but end up being an absolutely fantastic dish?

A friend of mine made this for a party and gave me a pre-party taste.  I was a bit wary at first, thinking it would be some fancy-schmancy dish that wasn't my thing... but I was pleasantly surprised.  It was so good!  So good, in fact, that at the party I kept sneaking back to the big platter of it to grab some more and hope no one noticed my four multiple helpings.

When I asked my friend for the recipe I thought it would be a long and complicated recipe.  Nope!  It's super easy and quick, especially with a shortcut with the greens.  It's a fairly healthy dish, and with the addition of some brown rice or quinoa you have yourself a solid meal.

This was my first time cooking with fresh mint, which is apparently only sold in large bunches.  Mojitos, anyone?  It also uses caraway seeds, which gives rye bread its distinctive taste.  The husband dislikes rye bread (odd, in my opinion), so I thought this dish would be a flop for him.  However, he liked it too!

Because of the ease, the amazing flavor, and the healthy ingredients, this will definitely be a staple in our home!

Chickpea Sauté with Greek Yogurt
(from Plenty)
Serves 4+

10-12 oz. Baby kale or green of your choice (swiss chard, etc)
1/3 cup olive oil (which seems a bit extreme, so I cut it back to 1/4 cup or less)
4 medium carrots, peeled and cut into 1/4 inch dice
1 tsp caraway seeds
1 can chickpeas
1 garlic clove, crushed
1 Tbsp fresh mint, chopped
1 Tbsp fresh cilantro, chopped
1 Tbsp lemon juice
Salt and black pepper
1/2 cup Greek yogurt
1 Tbsp olive oil
Prepared quinoa or brown rice (optional)

(The original recipe calls for blanching 3/4 lb. swiss chard and chopping roughly.  Feel free to do that, but I preferred the ease of using baby kale)
**7/22/13 EDIT: I recently made this recipe and blanched a mix of swiss chard (chopped stems and leaves) and kale, as listed in the original recipe, and really enjoyed it that way as well!

Heat up the olive oil in a large saucepan.  Add the carrots and caraway seeds and sauté for 5 minutes on medium heat.  Add the greens and the chickpeas, cover, and cook for roughly 6 minutes, or until the greens are wilted.  Now add the garlic, herbs, lemon juice, and some salt and pepper.  Remove from the heat and cool down a little.  Taste and adjust the seasoning.

To serve, mix together the yogurt, olive oil and some salt and pepper.  If using a cooked grain, spoon grain into bowl.  Pile the vegetables on the grain and spoon the yogurt on top.


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