Chickpea, Chard, and Caraway Sauté

Creamy chickpeas, earthy swiss chard, and aromatic Vanns Caraway Seeds combine with the sweetness of carrots to create a stunner of a vegetable dish that works equally well as a side or a light main.

Chickpea, Chard, and Caraway Saute

This simple vegetable dish, adapted from vegetable wizard Yotam Ottolenghi, is far more than the sum of its parts. The vegetables, chickpeas, spices, and herbs all combine to create a beautiful dish that is satisfyingly savory, but brightened with the addition of lemon juice and a dollop of Greek yogurt on top. This dish would work well with a piece of grilled fish on the side, or simply as a vegetarian main dish. Hopefully, after you try this dish, you'll feel inspired to put Vanns Caraway Seed in more of your meals, as it really does elevate sweet and earthy vegetables in a way other spices don't.

Spices used in this recipe

Caraway Seed
Salt, Kosher
Peppercorns, Black, Grinder


  • 1 bunch swiss chard
  • 3 Tbs. olive oil, divided
  • 4 medium carrots, peeled and cut into ¼-inch dice
  • 1 tsp. Vanns Caraway Seeds
  • 1 can chickpeas, drained and rinsed
  • 1 clove garlic, minced
  • 1 Tbs. mint leaves, chopped
  • 1 Tbs. cilantro leaves, chopped
  • 1 Tbs. lemon juice
  • Vanns Kosher Salt, to taste
  • Vanns Black Peppercorns, freshly ground, to taste
  • ½ cup Greek yogurt


  1. Bring a medium pot of salted water to boil. Separate chard leaves from stems. Blanch the stems in the boiling water for 3 minutes, then add the leaves and continue cooking for 2 more minutes. Drain the entire pot and run cold water over the stalks and leaves. Squeeze excess water from chard and then chop roughly. 
  2. Heat 2 Tbs. olive oil in a large skillet over medium heat. When oil is shimmering, add carrots, caraway seeds, and a pinch of salt and cook for 5 minutes, stirring occasionally. Add the chopped chard and chickpeas and cook for an additional 6 minutes. Stir in the garlic, chopped herbs, lemon juice, and salt and pepper to taste and remove pan from heat. Taste for salt and pepper and add more of either if needed.
  3. Make the yogurt sauce -- stir together yogurt, 1 Tbs. olive oil, and salt and pepper to taste in a small bowl. Divide vegetables among 4 serving dishes and dollop each with yogurt sauce to serve.

Serves 4. Adapted from Plenty.

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