Riverford Wicked Leeks
Chard with chickpeas, apricots and spiced yoghurt recipe image

Print Chard with chickpeas, apricots and spiced yoghurt

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 & roughly chopped
  • 200g tinned cooked chickpeas, drained & rinsed
  • Large handful fresh parsley, chopped
  • Salt & pepper


  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.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes