30 minutes
A harmonious dish that combines the richness of lamb, the crunch of chickpeas, and the depth of wilted greens with a creamy garlicky yogurt sauce.
Greek Yogurt, full-fat or 2%
0 oz
Garlic Clove, finely grated
each
tablespoons
to taste
Black Pepper, freshly ground
to taste
Swiss Chard, stems removed and leaves torn
0 oz
tablespoons
Ground Lamb
0 oz
Garlic Clove, finely chopped
each
Cumin Seed
teaspoons
Chickpeas, drained and rinsed
0 oz
teaspoons
Tomatoes, quartered
each
1. Prepare Garlicky Yogurt Sauce
Combine the Greek yogurt, finely grated garlic, and lemon juice in a small bowl. Season with salt and pepper to taste. Set aside.
2. Prepare Greens
Rinse and trim the greens, removing any tough stems. Chop the stems and tear the leaves into pieces.
3. Brown the Lamb
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the ground lamb with garlic and cumin seed until browned, about 8-10 minutes. Season with salt and pepper. Transfer lamb to a bowl, leaving oil in skillet.
4. Crisp the Chickpeas
Add remaining olive oil to skillet with chickpeas. Season with red pepper flakes, salt, and pepper. Cook until golden and starting to crisp, 8-10 minutes.
5. Sauté Greens
Push chickpeas to one side of the skillet. Add chopped stems of greens and sauté for 1-2 minutes. Add leaves and wilt for about 30 seconds. Season with salt and pepper if needed.
6. Assemble and Serve
Spoon garlicky yogurt into bowls. Top with chickpea and lamb mixture, sautéed greens, and fresh quartered tomatoes.
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