Health Resources

Chickpea and Vegetable Saute with Spiced Yogurt

Photo: Rebecca Miller

Chickpea and Vegetable Saute with Spiced Yogurt

We love this recipe, inspired by one of our favorite chefs, Yotam Ottolenghi.  The wonderful slightly toasted chickpeas work beautifully with the sauteed carrots and spinach.  The mildly spiced seasoning pulls it all together and the yogurt adds a layer of creamy complexity.  For spicier palettes, add in a few small dollops of Harissa next to the yogurt topping.  A great appetizer, side dish or vegetarian main course.

Ingredients

  • 8 cups organic baby spinach (or half arugula and half baby spinach)
  • 1/3 cup extra virgin olive oil
  • 4 medium organic (preferably color mix) peeled and diced
  • 1 tsp caraway seeds
  • 1 1/3 cups freshly cooked or drained canned chickpeas (garbanzo beans)
  • 1 garlic clove crushed
  • 2 tbsp chopped mint
  • 2 tbsp chopped cilantro
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • sea salt and fresh ground pepper
  • 1/2 cup fresh greek yogurt or seasoned yogurt topping (garlic, dill, mint, and/or cucumber)
  • 1 tbsp extra virgin olive oil

Preparation:

  1.  Heat olive oil in a large heavy skillet.
  2. Add carrots and caraway seeds, saute for 5 min on med heat.
  3. Add chickpeas and cook for 6 minutes or until they start to brown.
  4. Add spinach and flash saute until reduced and bright green
  5. Add garlic, herbs, lemon juice, spices and salt and pepper to taste.
  6. Remove from heat, taste and adjust seasoning.
  7. If using plain greek yogurt mix with olive oil, salt and pepper.  If using herb or spiced yogurt this step can be omitted.
  8. Pile the vegetable mixture onto individual plates or a serving plate.
  9. Spoon Yogurt on top.
  10. Sprinkle with freshly ground black pepper and sea salt and a drizzle of olive oil.
Adapted by RSMiller from the “Plenty” cookbook by Yotam Ottolenghi. Photo: Rebecca Miller