Chard with chickpeas, apricots and spiced yogurt

Ingredients for 4 servings:

• 300 g chard
• ½ tsp cumin
• ½ tsp coriander seeds
• 150 g natural yogurt
• 1 dashes lemon juice
• 2 tbsp olive oil
• 40 g pistachios, roasted in the shell and roughly chopped
• 60 g apricot(s), dried, roughly chopped
• 200 g chickpeas, drained
• 1 bunch parsley, chopped
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Goes well with lamb.

Lightly toast the cumin and coriander seeds in a dry pan without oil for 1-2 minutes until you can smell them. Then grind them in a mortar and pestle and mix with the yogurt and lemon juice. Set aside. Remove the stalks from the chard and roughly chop the leaves. Heat the oil in a pan and add the chard. Season with salt and pepper and sauté for about 2 minutes. Add the apricots, pistachios, and chickpeas and cook for another 2-3 minutes. Now add the parsley, stir, and add a drizzle of oil. Serve with the yogurt.