- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
"I like to add something unusual to a dish," says Yotam Ottolenghi about including caraway—a spice often used in northern and eastern Europe—in his otherwise Mediterranean stew. To give the dish a mellow sweetness, he adds roasted carrots.
Ingredient:
- 1/2 cup dried chickpeas, soaked in water overnight and drained
- 2 large carrots, cut into 1/2-inch dice
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 large onion, cut into 1/2-inch dice
- 1 teaspoon caraway seeds
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds Swiss chard, stems discarded and leaves sliced 1/2 inch thick
- 1 tablespoon fresh lemon juice
- 3/4 cup plain low-fat yogurt
- 1 teaspoon dried mint
- 3 tablespoons cilantro leaves
