Pic of Chard with chickpeas, apricots and spiced yoghurt

Chard with chickpeas, apricots and spiced yoghurt

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Chard with chickpeas, apricots and spiced yoghurt

Side Serves 4 15 min
This quick, complex-tasting side is good with lamb or as a light vegetarian main eaten with toasted pitta.


  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 150g plain yoghurt
  • squeeze lemon juice, to taste
  • 300g chard
  • 2 tbsp olive oil
  • 60g dried apricots, roughly chopped
  • 40g shelled pistachio nuts, toasted and roughly chopped
  • 200g tinned cooked chickpeas, drained and rinsed
  • large handful fresh parsley, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 5 min
  • Step 1

    In a dry frying pan, lightly toast the cumin and coriander seeds for 1-2 minutes. Grind in a pestle and mortar (or use a rolling pin and bowl). Mix with the yoghurt and add a squeeze of lemon juice to taste. Leave to one side.
  • Step 2

    Cut out the white stalks from the chard leaves and roughly chop the leaves. Heat the olive oil in a large frying pan, add the chard, season and cook for about 2 minutes.
  • Step 3

    Add the apricots, pistachio nuts and chickpeas and cook for another 2-3 minutes, until the chard is just wilted. Add the parsley, stir to combine and add a drizzle of olive oil. Serve with the yoghurt.

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