Ottolenghi Chickpeas Swiss Chard with Yoghurt | Ottolenghi Simple

Ingredients

• 2 (200g) carrots, peeled and chopped into 2cm pieces
• 45ml olive oil, plus extra to serve
• 1 large (180g) onion, finely chopped
• 1 tsp caraway seeds
• 1½ tsp ground cumin
• 200g Swiss chard leaves, sliced into 1cm thick strips
• 1 x 400g tin (230g drained weight) chickpeas, drained and rinsed
• 1 lemon: juice ½ to get 1 tbsp and cut the other ½ into 2 wedges to serve
• 70g Greek-style yoghurt
• 5g coriander, roughly chopped
• salt and black pepper