sautéed chickpeas with Swiss chard, spinach and labneh sauce

by Heguiberto on December 19, 2011

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I adapted this marvelous garbanzo bean recipe from Yotam Ottolenghi’s cookbook, Plenty.

sautéed chickpeas with Swiss chard, spinach and labneh sauce

sautéed chickpeas with Swiss chard, spinach and labneh sauce

I like so many things about Ottolenghi’s book: plenty of them. In particular, from reading and trying out his flavorful recipes, I realize now that unknowingly we’ve been using principles from and eating PLENTY at home all along. Ottolenghi focuses my attention on the process and the order in which ingredients are added or combined to a dish to maximally preserve the individual flavor and freshness of each, while combining harmoniously in a final dish that will taste even better. Here the aromas and volatile components present in herbs such as mint and cilantro, and the powerful presence of garlic all play their individual roles, adding layers of complexity to this meal. I feel I am acting sort of like one of the Iron Chefs today, trying awkwardly to explain myself to the panel of celebrity judges. Yet in a simple dish made with ingredients as prosaic as beans sometimes you truly can find poetry.

sautéed chickpeas with Swiss chard, spinach and labneh sauce

6 cups cooked chickpeas
½ cup extra virgin olive oil
6 medium sized carrots, peeled and cut into ½ inch chunks
2 bunches rainbow Swiss chard
2 cups pre washed spinach leaves
1 tsp cumin seeds
5 garlic cloves, peeled and minced
2 tbsp fresh mint, julienned
2 tbsp cilantro, julienned
Kosher salt to taste
Freshly ground black pepper

for the labneh sauce:

¾ cup labneh
Kosher salt
Olive oil

Wash Swiss chard in lots of water. Separate stalks from leaves. Cut stalks into ½ inch segments. Bring a pot of water to a boil. Drop the Swiss chard stalks in, cover and cook for a couple of minutes. Add chard leaves and cook for a couple of minutes more. Add spinach leaves in the last 30 seconds. Drain.

Add half of the olive oil to a sauce pan on high heat. Next add cumin seeds followed by the carrots and sauté for about 5 minutes. The olive oil will get tinted orange from carrot and the air will be infused with the scent of cumin.

Add chick peas, chard and spinach, give it a good stir. Cook for about 8 minutes. In the last minute of cooking add garlic, cilantro, mint, salt, pepper and the rest of the olive oil. Remove from heat. Taste and adjust flavors if needed. Transfer to a serving platter

To make the labeneh sauce, place labeneh in a bowl, add about 1/3 cup of water and whisk until it reaches the consistency of a thick yogurt. Add salt, pepper and olive oil to taste. Spoon it over the chick peas and serve.

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{ 7 comments… read them below or add one }

Magic of Spice December 19, 2011 at 11:12 am

What beautiful flavors…I thing you explained this dish and flavors perfectly! I am so intrigued by the use of mint and cilantro together, I imagine it to be lovely 🙂
Magic of Spice recently posted..What’s for dinner? Winter Spiced Glazed SalmonMy Profile

Krista December 19, 2011 at 7:00 pm

I am SO happy you posted this today!! I have chickpeas and swiss chard and silverbeet on hand so I can actually make it! Hooray! 🙂 I don’t have labneh though, so I’m off to town tomorrow to see if I can track it down. 🙂
Krista recently posted..Storms, An Interview and Plum Tart with Nutty Crust and CreamMy Profile

Heguiberto December 19, 2011 at 9:28 pm

If you can’t find labneh just use Greek or plain yogurt they do have similar flavor.
I just learned that Swiss chard is named silver beet in Australia, very cool.

Anna December 21, 2011 at 6:39 am

I’m obsessed with Swiss chard. This looks absolutely tasty!
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Devaki @ weavethousandflavors December 22, 2011 at 9:25 am

What a lovely lovely way to eat swiss chard and chicpeas. The ingredients and the flavors are absolutely lovely 🙂

Happy Holidays !! And see you soon 🙂

chow! Devaki @ weavethousandflavors
Devaki @ weavethousandflavors recently posted..‘Christollen’ German Christmas Stollen ~ A Dry-Fruit Studded Bread Loaf with Marzipan SurpriseMy Profile

tasteofbeirut December 22, 2011 at 10:16 am

This dish has some definite middle-eastern roots, a mixture of Levantine and Armenian. Yummy. Happy holidays to you both!
tasteofbeirut recently posted..Keshek soupMy Profile

Heguiberto December 22, 2011 at 10:28 am

I should thank you for introducing us to Labneh. I thought about you when making this dish.
Happy holidays to you too

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