For non-vegetarians, grated parmesan would go very nicely here, as would some buttered bread to mop everything up. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. This simple vegetable dish, adapted from vegetable wizard Yotam Ottolenghi, is … Yotam Ottolenghi’s chargrilled vegetable recipes Chickpea and rainbow chard soup (pictured above) If you can’t get hold of chard, use spinach or another leafy green instead. This appears to be a variation on Ottolenghi's chickpea sauté from Plenty, which I really like. Creamy chickpeas, earthy swiss chard, and aromatic Vanns Caraway Seeds combine with the sweetness of carrots to create a stunner of a vegetable dish that works equally well as a side or a light main. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Prepare the Swiss chard by separating the stems from the leaves. Drain and set aside. Drain and rinse the soaked chickpeas, then place in a medium saucepan and cover with several inches of fresh water. ksg518 on March 28, 2019 . Ingredients. Add the chickpeas, then gently crush about half of them with a spatula – this will help them absorb the other flavours better. Swiss Chard, Chickpea and Tamarind Stew Serves 4, adapted from Ottolenghi’s Plenty. Stir in the Bring to a simmer. Quick chickpeas with swiss chard The quick supper: Yotam Ottolenghi’s chickpeas and Swiss chard with yoghurt. 1 lb swiss chard (stalks and leaves), cut into 3/8-inch slices; 1 medium onion, thinly sliced; 2 tsp caraway seeds; 1 tbsp olive oil; 1 tsp tomato paste; 14 oz canned chopped plum tomatoes, with their juices; 1 1/2 cups water; 1 1/2 tbsp sugar Add the onion, quinoa, pumpkin seeds, herbs and avocado, toss to combine and serve. Prep 20 min Cook 65 min Serves 4 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.