Cut a big, floury potato – there is no such thing as a have to peel it – into small cube. Pour 3 tbsp of olive oil into a large, shallow-sided pan, then scatter within the potato and let it fry when you peel and equally cube a big carrot.
Stir the carrot into the potatoes, season with salt and pepper and proceed cooking, stirring often, till they’re approaching tenderness. (This can take 10 minutes or so.)
Drain a 400g can of chickpeas and tip them into the pan. Take away the leaves from a bunch of chard, wash the leaves and shred them into ribbons. Reduce the stalks into cube roughly the identical dimension because the potato and carrot, then add to the pan. Allow them to prepare dinner for a minute or two, then stir within the shredded leaves.
Roughly chop a small handful of mint leaves, squeeze the juice of a lemon and blend half with the mint leaves.
Put the opposite half in a blender with one other 400g can of chickpeas and course of them to a clean cream.
Stir in 4 tbsp of thick yoghurt, season generously, then spoon into 2 broad and shallow bowls.
Spoon the chard and its cooking juices on prime and scatter with the mint and lemon. Sufficient for two.
You’ll be able to substitute the chard with darkish inexperienced Savoy cabbage in case you choose. The cooking time shall be about the identical.
I really like the distinction of the chickpeas and comfortable inexperienced leaves right here, however you possibly can use cannellini beans in case you choose.
Parsnip makes a nice substitute for the potato.
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