1 bunch swiss chard, stems separated from the leaves
1/3 cup extra virgen olive oil
3 medium carrots, peeled and cut into 3/8 inch dice
1 tsp. caraway seeds
1 1/2 cups cooked chickpeas, canned is fine
1 clove garlic, minced
1 T. mint, chopped
1 T. cilantro, chopped
1 T. lemon juice
salt and pepper
1/2 cup Greek yogurt
Roughly chop the chard stems and leaves. Heat the olive oil in a large saucepan. Add the carrots and caraway and saute for about 5 minutes, or until the carrots are beginning to get tender. Add the chard and chickpeas and cook for about another 5 minutes. Add the garlic, herbs, lemon juice, salt and pepper. Allow to cool for a few moments and taste, adjusting the seasoning as needed.
To serve, mix the yogurt with a drizzle of olive oil. Add a sprinkle of salt and black pepper. Pile the vegetables on a platter and spoon the yogurt on top.