Page title and description
Chard with chickpeas, apricots and spiced yoghurt
This quick, complex-tasting side is good with lamb or as a light vegetarian main eaten with toasted pitta.
Ingredients
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 150g plain yoghurt
- squeeze lemon juice, to taste
- 300g chard
- 2 tbsp olive oil
- 60g dried apricots, roughly chopped
- 40g shelled pistachio nuts, toasted and roughly chopped
- 200g tinned cooked chickpeas, drained and rinsed
- large handful fresh parsley, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
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Step 1
In a dry frying pan, lightly toast the cumin and coriander seeds for 1-2 minutes. Grind in a pestle and mortar (or use a rolling pin and bowl). Mix with the yoghurt and add a squeeze of lemon juice to taste. Leave to one side.
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Step 2
Cut out the white stalks from the chard leaves and roughly chop the leaves. Heat the olive oil in a large frying pan, add the chard, season and cook for about 2 minutes.
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Step 3
Add the apricots, pistachio nuts and chickpeas and cook for another 2-3 minutes, until the chard is just wilted. Add the parsley, stir to combine and add a drizzle of olive oil. Serve with the yoghurt.
