1/2 cup dried chickpeas, soaked in water overnight and drained
Two large carrots cut into 1/2-inch dice
1/4 cup plus one teaspoon extra-virgin olive oil
Salt and freshly ground pepper
One large onion cut into 1/2-inch dice
One teaspoon of caraway seeds
1 1/2 teaspoons ground cumin
1 1/2 pounds Swiss Chard, stems removed and leaves cut into 1/2 inch thick
One tablespoon of fresh lemon juice
3/4 cup plain low-fat yogurt
One teaspoon of dried mint
Three tablespoons cilantro leaves
Directions
Preheat the oven to 350 degrees.Cover the chickpeas with 2 inches of water in a medium-sized saucepan and bring it to a rolling boil.Cover and simmer at a moderately low temperature until the chickpeas are tender. Add water to cover them as needed. This should take about 1 1/2 hours.Drain and reserve 1/2 cup of cooking liquid.
Spread the carrots out on a baking sheet with a rim, drizzle with olive oil, and sprinkle with salt and pepper.Roast the carrots for 15 minutes or until they are barely tender.
Heat 3 tablespoons olive oil in a large skillet.Add the caraway, onion and salt.Cover and cook at moderate heat, stirring frequently, for about 10 minutes or until the onions are golden.Stirring constantly, add the cumin and cook until fragrant (about 1 minute).Stirring constantly, add the chard and cook at a moderately high temperature for about 2 minutes.Add the chickpeas, carrots, and their reserved cooking liquid. Simmer on low heat for about 3 minutes.Add the lemon and season with pepper and salt.
Mix the remaining one teaspoon of olive oil with the mint in a small bowl. Season with salt and pepper.Transfer the stew into bowls, and top with cilantro.Pass the mint yogurt to the table.
