Author Notes
This recipe is loosely adapted from Ottolenghi and is a recent favorite. With both arugula, spinach, carrots, garlic, fresh herbs and chickpeas, it couldn't be better for you—virtually every vitamin imaginable. It's healthy and delicious. —Gail Monaghan
Ingredients
- Chickpea and Mixed Greens Saute
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1/2 pound
baby spinach
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1/2 pound
arugula
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1/2 cup
olive oil plus to finish
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3
large carrots, peeled and very thinly sliced
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1 tablespoon
caraway seeds
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2
15-ounce cans chickpeas, RINSED well and weigh drained
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2
cloves garlic, crushed
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1/4 cup
chopped mint
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1/2 cup
chopped cilantro
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2 tablespoons
lemon juice
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salt and pepper to taste
- Greek Yogurt Sauce
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1/2 pound
nonfat Greek yogurt
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2 tablespoons
olive oil
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salt and pepper to taste (add garlic amd/or tahini if desired)
Directions
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Heat the olive oil in a large sauté pan. Add the carrots and caraway and sauté for 5 minutes on medium heat.
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Add the spinach, arugula, chickpeas, and cook 6-7 minutes more, stirring occasionally.
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Add the garlic, herbs, lemon juice and salt and pepper to taste. Remove from heat. Cool a bit and adjust seasoning.
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Serve warm or at room temperature. Pile the veggies on a serving plate, top with sauce and drizzle with olive oil. Sprinkle with freshly ground black pepper.
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