My F&W
quick save (...)
Caraway-Spiced Chickpea Stew with Mint Yogurt
© David Malosh

Caraway-Spiced Chickpea Stew with Mint Yogurt

  • ACTIVE: 20 MIN
  • TOTAL TIME: 2 HRS Plus overnight soaking
  • FAST

"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.

  1. 1/2 cup dried chickpeas, soaked in water overnight and drained
  2. 2 large carrots, cut into 1/2-inch dice
  3. 1/4 cup plus 1 teaspoon extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. 1 large onion, cut into 1/2-inch dice
  6. 1 teaspoon caraway seeds
  7. 1 1/2 teaspoons ground cumin
  8. 1 1/2 pounds Swiss chard, stems discarded and leaves sliced 1/2 inch thick
  9. 1 tablespoon fresh lemon juice
  10. 3/4 cup plain low-fat yogurt
  11. 1 teaspoon dried mint
  12. 3 tablespoons cilantro leaves
  1. Preheat the oven to 350°. In a medium saucepan, cover the drained chickpeas by 2 inches of water and bring to a boil. Cover and simmer over moderately low heat until tender, adding water as necessary to keep the chickpeas covered, about 1 1/2 hours. Drain, reserving 1/2 cup of the cooking liquid.
  2. Spread the carrots on a rimmed baking sheet, toss with 1 teaspoon of the olive oil and season with salt and pepper. Roast for about 15 minutes, until barely tender.
  3. In a large skillet, heat 3 tablespoons of the olive oil. Add the onion and caraway and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes. Add the cumin and cook, stirring, until fragrant, about 1 minute. Add the chard leaves and cook over moderately high heat, stirring, until wilted, about 2 minutes. Add the carrots, chickpeas and their reserved cooking liquid and simmer over low heat for 3 minutes. Add the lemon juice and season with salt and pepper.
  4. In a small bowl, mix the yogurt with the mint and remaining 1 tablespoon of olive oil; season with salt and pepper. Transfer the stew to bowls and garnish with the cilantro. Pass the mint yogurt at the table.
Make Ahead The stew can be refrigerated overnight. Reheat gently. The mint yogurt can be refrigerated overnight. Notes One Serving 291 cal, 17 gm fat, 2.7 gm sat fat, 28 gm carb, 7 gm fiber, 10 gm protein.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.