Chickpea sauté with Greek yoghurt from Plenty (page 211) by Yotam Ottolenghi

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Notes about this recipe

  • KNivia on March 07, 2026

    Genius recipe! I would never put all this in one dish. But it works beautifully! My husband thought it would be better with some coriander and cumin…next time I will add this. But this is a great vegetable side for the week!

  • ALawson25 on January 08, 2025

    Nice and healthy but lacking in flavour a bit

  • lholtzman on December 03, 2024

    Delicious and very easy. I used combination baby spinach and arugula because I’m not a huge fan of Swiss chard.

  • katiesue28 on November 29, 2023

    This was a very good, quick, and healthy dinner! I added some garlic powder, coriander, and oregano at the end for extra flavor. Served with pita bread and some harissa for spice. This would be a great way to clean out the fridge. I threw in some shitakes that were about to go bad and it worked perfectly.

  • Laura on November 19, 2020

    I chose this recipe because I had some chard that needed to be cooked and I'm glad I did. This makes for a very colorful and tasty side dish or light main course. I first served it over quinoa and found that I didn't care for it because the quinoa made it seem dry. The second time I didn't use quinoa or any other grain and served it on its own and I liked it much better. I significantly increased the amounts of mint and cilantro and I'd do that again because the mint really makes this dish. The one thing I'd do differently is to boil the chard stems, but saute the leaves. After boiling there was hardly anything left of the leaves.

  • stephcoelho on June 21, 2020

    Ultra-easy and really delicious.

  • TrishaCP on June 04, 2020

    We enjoyed the taste of this, but it needed a lot more lemon juice to really make the flavors sing (at least double). I used a combination of baby greens (chard, spinach, and kale) so I skipped the blanching step.

  • anya_sf on May 31, 2020

    This was perfectly fine, but not super exciting. It was quick and easy to prepare and made a nice side dish with grilled sausages.

  • MissKoo on May 23, 2020

    Really perfect for these Covid-19 days of staying home. Makes a filling and tasty meal with relatively little prep work, and leftovers work well for lunch. The flavors all come together beautifully. Used artisanal lemon-infused olive oil with the yogurt to enhance citrus flavor. Definitely a keeper.

  • StoicLoofah on November 18, 2018

    Tasty. The flavor is good, but the real win is how simple the meal is, especially compared to some other Ottolenghi adventures

  • rglo820 on January 12, 2018

    The yogurt makes it. I sometimes shy away from chard since it can be kind of fussy to prep if it needs to be thinly sliced, but I appreciated blanching it whole and then just coarsely chopping it. A fried egg is a nice addition as well.

  • ksg518 on September 26, 2016

    This is wonderful. Like many Ottolenghi recipes, the ingredient list seems odd but it all somehow comes together in the end. I love the addition of caraway, which gives the final product a heartier taste than it might have otherwise.

  • Rutabaga on February 03, 2015

    I made this for the second time, but with a few changes based on what I already had at home. This meant using rainbow chard, pinto beans instead of chickpeas, lemon pepper instead of caraway, and no mint, but extra cilantro and a little arugula. Still, I think it was true to the spirit of the original, very bright and fresh. Yogurt with olive oil is the perfect topping, making the dish richer and more filling as a main course.

  • twoyolks on November 01, 2014

    This was quite good. The Greek yogurt provides a nice richness to complement the chickpeas, carrots, and Swiss chard. This was particularly good wrapped in a whole wheat pita with the yogurt spread throughout it.

  • imaluckyducky on October 21, 2014

    5 stars! Holy cow this is good. Carrots offer a nice sweetness to the nuttiness of the chickpeas, the tang of the yogurt, and the body provided by the olive oil. Doubled the garlic and added half a TBs more of cilantro and mint. Will make a double batch next time, as it holds well for lunch the next day. Longest part of the recipe was separating the stalks from the leaves, but I got this all done in under 40 minutes.

  • Melanie on July 14, 2014

    I was pleasantly surprised by this - tasted good reheated for work lunch, paired with yoghurt & sumac. I roughly doubled the recipe, although think used closer to triple the quantity of chickpeas (used tinned). Very good, will make again.

  • Delys77 on February 04, 2012

    Very healthy and nutritious with good colour and texture. Flavour wise I added much more lemon to the dish and the yogurt and it pepped it up nicely. Overall a nice veggie dish with good protein from the legumes.

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