And we're back! After a couple of months of craziness - which included a change in career, new job, and new work/travel schedule - I'm back to cookin' up some bitchin' food in my little kitchen. Here's a simple but delicious dish, adapted from Plenty, which was given to me by my sister. Wow, will do a review of the book soon, but I can say this...my husband flipped through the book, every page or so said 'make this'/'and this'/'this too'. Gorgeous food, wonderful pics.
But I digress. My new schedule means a little less time each night to prepare dinner, so meals that can be prepped ahead are a dream. You can chop the veggies, cook the chickpeas, and mince the herbs ahead of time...goes together in about 15 mins, which is mostly the stove doing all the work. Here, I've bulked up the veggies a little, cut back the amount of oil called for in the original recipe, and swapped out yoghurt for sour cream. Yummy lemony chickpea goodness!
Makes 4 hearty servings.
1 large bunch swiss chard
1 Tbsp olive oil
3 large carrots, in small dice
1 large white onion, in small dice
1-2 tsp caraway seeds
2 cups cooked chickpeas, drained
1 large garlic clove, minced
2-3 Tbsp fresh cilantro, shredded
2 Tbsp fresh mint, shredded
2 Tbsp lemon juice
salt & pepper
1/2 cup sour cream (choose soy if making vegan)
1 Tbsp olive oil, to drizzle
Heat oil in pan, sauté carrots and caraway seeds in olive oil on medium heat for about 4 mins, then add onions to the pan and keep cooking until nicely browned. In the meantime, prepare the swiss chard. Cut the leaves away from the stalks - chop the stalks, and blanch in boiling water for 3 mins. Remove the stalks from the water. Once carrots and onions are nicely browned, add the swiss chard stalks & leaves, cilantro, mint and garlic to the pan and saute until the chard leaves wilt. Add lemon juice, and season with salt and pepper to taste.
Serve with rice or couscous. Add a dollop of the sour cream, and drizzle with olive oil...sprinkle with a little more salt and pepper....and serve! Light-tasting but filling.
Per serving, not including rice/couscous or side of your choice: 352 cals, 12.3g fat, 49g carbs, 842mg sodium, 16g fiber, 20g protein. (PRO21%,CHO51%,FAT28%)
1 Tbsp olive oil
3 large carrots, in small dice
1 large white onion, in small dice
1-2 tsp caraway seeds
2 cups cooked chickpeas, drained
1 large garlic clove, minced
2-3 Tbsp fresh cilantro, shredded
2 Tbsp fresh mint, shredded
2 Tbsp lemon juice
salt & pepper
1/2 cup sour cream (choose soy if making vegan)
1 Tbsp olive oil, to drizzle
Heat oil in pan, sauté carrots and caraway seeds in olive oil on medium heat for about 4 mins, then add onions to the pan and keep cooking until nicely browned. In the meantime, prepare the swiss chard. Cut the leaves away from the stalks - chop the stalks, and blanch in boiling water for 3 mins. Remove the stalks from the water. Once carrots and onions are nicely browned, add the swiss chard stalks & leaves, cilantro, mint and garlic to the pan and saute until the chard leaves wilt. Add lemon juice, and season with salt and pepper to taste.
Serve with rice or couscous. Add a dollop of the sour cream, and drizzle with olive oil...sprinkle with a little more salt and pepper....and serve! Light-tasting but filling.
Per serving, not including rice/couscous or side of your choice: 352 cals, 12.3g fat, 49g carbs, 842mg sodium, 16g fiber, 20g protein. (PRO21%,CHO51%,FAT28%)
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