Chickpea saute

Season: All year

Type: Big dishes

Difficulty: Easy

Serves: 4 at home or 24 tastes in the classroom

Fresh from the garden: silverbeet, carrots, mint, coriander, lemon

Recipe source: Adapted from Adapted from Yotam Ottolenghi’s Plenty


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • medium knife
  • heavy-based saucepan
  • wooden spoon
  • peeler
  • scales
  • colander
  • juicer
  • serving plates

  • 300 g silverbeet
  • 40 ml extra-virgin olive oil
  • 4 medium carrots
  • 1 tsp caraway seeds
  • 250 g freshly cooked chickpeas (or canned)
  • 1 clove garlic
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
  • 1 tbsp lemon juice
  • sea salt
  • freshly ground black pepper

To serve

  • 100 g yoghurt
  • 1 tbsp extra-virgin olive oil
What to do

  • Set out your ingredients.

Cook the silverbeet

  • Separate the white stalks from the leaves of the silverbeet. Blanch the talks in plenty boiling salted water for 3 minutes.   Add the leaves and continues cooking for 2 minutes, then drain everything. Refresh under cold running water and squeeze dry, then chop roughly.

Prepare the sauté

  • Peel and cut the carrots into 1 cm dice.
  • Chop the mint and coriander.

Juice the lemon.

  • Heat up the olive oil in a large heavy saucepan. Add the carrots and caraway seeds and sauté for 5 minutes on medium heat.   Add the silverbeet and chickpeas and continue cooking for 6 minutes. Now add the garlic, herbs, lemon juice and some salt and pepper. Remove from the heat and cool down a little.

To serve

  • Mix together the yoghurt, olive oil and some salt and pepper. Pile the vegetables on serving plates and spoon the yoghurt on top. Drizzle with a little more olive oil.

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