Garlicky Yogurt with Chickpeas and Lamb

1. Prepare Garlicky Yogurt Sauce

In a small bowl, stir together the Greek yogurt, finely grated garlic clove, and lemon juice. Season with salt and freshly ground black pepper to taste.

2. Prepare Greens

Separate the Swiss chard stems from the leaves. Slice the stems and tear the leaves into bite-sized pieces, setting them aside for later.

3. Cook Lamb

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the ground lamb, chopped garlic cloves, and cumin seed, seasoning with salt and black pepper. Cook until brown and crispy, about 8 to 10 minutes. Transfer the lamb to a plate, leaving the oil in the skillet.

4. Cook Chickpeas

Add the remaining olive oil to the skillet. Add chickpeas and crushed red pepper flakes, seasoning with salt and black pepper. Cook for 8 to 10 minutes until slightly crispy. Combine with the cooked lamb.

5. Sauté Greens

In the same skillet, cook the Swiss chard stems with salt and black pepper for 1 to 2 minutes until tender. Add the leaves and cook for an additional 30 seconds until wilted.

6. Assemble and Serve

Smear the garlicky yogurt sauce in the serving bowls. Top with the lamb and chickpea mixture, followed by the sautéed greens. Finish with quarters of fresh tomatoes or Olive Oil–Roasted Tomatoes.