Chickpeas and Swiss chard with yoghurt from Ottolenghi Simple (page 100) by Yotam Ottolenghi

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Notes about this recipe

  • matt_no9azm on February 03, 2026

    We really liked this served over rice as a side with broiled citrusy salmon.

  • chezlarios on February 15, 2025

    Not an ingredient combo I'm very used to, so was surprisingly good. Served with white rice, so together I think the recipes actually made more intended (2 servings)

  • Tealismyname on January 29, 2023

    Roasting makes this delcious and it was a quick and simple dinner

  • Ezair92 on January 05, 2023

    Really enjoyed this one. I used both Swiss chard and red chard And loved the yogurt at the end. Definitely roasting the carrots made a difference

  • anya_sf on May 24, 2022

    I adapted this for what I had on hand: half a bag of (rather thin) baby carrots and 10 oz frozen spinach. The carrots got overdone in 20 min, but the (overly) roasted flavor was good in the vegetable mixture. Frozen spinach worked quite well in place of chard. We had this as a side dish with sumac chicken, so the seasoning was fine, but as a main I could see adding more spices.

  • KarinaFrancis on May 27, 2021

    We really enjoyed this. Not wanting to waste anything I used the stems as well. Based on previous comments I’ll have to try the version in Plenty and compare.

  • MissKoo on March 27, 2021

    A good, quick dish, and slightly abbreviated version of the chickpea sauté in Plenty. Like Jane, I used rainbow chard and included the stems. I like the flavor developed by roasting the carrots, but overall prefer the addition of mint and garlic in his original recipe, so in future will likely combine elements from both recipes.

  • Jane on November 12, 2020

    This is a relatively quick and easy vegetarian dinner. I used rainbow chard so included the stems. I added a chopped preserved lemon as I felt a bit more pizazz was needed. I think the yogurt is essential for balancing the dish.

  • jenburkholder on August 10, 2020

    I thought this was lovely with fresh garden chard. Crazily easy and almost a whole meal in itself. The caraway added a surprising depth.

  • Ro_ on January 21, 2020

    I used spinach instead of swiss chard, as it's what I had. This was nice, I enjoyed the spicing but as another commenter says would probably increase the quanities of spice (and carrot) next time.

  • ksg518 on March 28, 2019

    This appears to be a variation on Ottolenghi's chickpea sauté from Plenty, which I really like. There are some differences, including roasting the carrots instead of just adding them directly to the sauté and just using the chard leaves rather than worry with the stems. But, for me the biggest differences were the addition of a fair amount of onion, which I thought weighed down the dish and the deletion of mint which also made it heavier than the original. I think I'll stick with the original.

  • kari500 on February 16, 2019

    I'd bump up the spices next time, and maybe add some cayenne and/or sumac. Served over rice as a vegetarian main. I liked it.

  • JennyHay on October 28, 2018

    Loved this as a side dish served with lamb.

  • CallmeIshbel on October 26, 2018

    Delicious side dish, used cashew tofu yoghurt sauce and purple carrots

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