I’m finally home. For awhile. No more traveling for a few months. It feels good to sleep in my own bed and, of course, cook my own food! Tonight I made the Chickpea Saute with Greek Yogurt (pg. 211) and, just as Chef said, it was a “quick and simple dish.”
The ingredients were simple to find. I was even able to get swiss chard up here in the fall in Alaska (so I didn’t have to substitute Chef’s recommended spinach and arugula)! I used canned chickpeas, which made the recipe even quicker. And the caraway seeds were easily found in my new favorite bulk spice aisle at the grocery store.
The recipe only took me about 35 minutes from start to finish, including prep. That was great because I was hungry!
I blanched the swiss chard stalks, then cooked the leaves. While the stalks and leaves were draining, I began to sautee the other ingredients: carrots and caraway seeds first, then add the chickpeas and chard, finally all the spices. Then done!
I served mine hot (Chef said both warm and room temperature would be good) with the Greek yogurt. It was delicious! Easily 5 stars! I had hoped for leftovers, but I’m not so sure with this one… 😉
Mine R and Chef’s L (pg. 213)