Carrot, Spinach and Chickpea Saute

This is a deceptively fabulous winter dish. Chickpeas and spinach just don't sound that exciting, even with a few carrots thrown in, but somehow it turns out to be incredibly tasty!  I love it when I find a recipe that is more than the sum of its parts - this one is adapted from Yotam Ottolenghi's wildly popular vegetarian cookbook, Plenty. It's super quick, and makes great use of some of the most common winter vegetables.

1/4 cup olive oil

4 medium carrots, diced

1 t. caraway seeds

1 can (14 oz.) chickpeas

1 garlic clove, minced

1 t. dried mint

1/2 t. ground coriander

1 T. lemon juice

Salt and black pepper

1/2 C. Greek yogurt

1 T. olive oil 

Heat the oil in a large skillet. Add carrots and caraway seeds, and cook 5 minutes or so. Add chickpeas and spinach and cook about 5 minutes more, until carrots are tender. Stir in garlic, mint, coriander, and lemon juice. Cook for a few more seconds, then season with salt and pepper. Mix yogurt and olive oil with a little salt and pepper. Pile vegetables on plates, and top with yogurt. Serves 2 as a main dish, or 4 as a side dish.