Caraway-Spiced Chickpea Stew with Mint Yogurt

Why is it that food always tastes better when someone else cooks it for you? Last night after work I wasn't feeling well, so Joe made dinner for us (and even did the dishes afterwards) (now do you understand why I'm marrying this guy?). I'd been hanging onto this recipe for a while, waiting until the weather turned a little cooler. Well, yesterday it was a rainy 60-degree day. It felt like fall was finally approaching, so a light stew was just what the doctor ordered.

Caraway-Spiced Chickpea Stew with Mint Yogurt
Adapted from Food & Wine

• Two 14-oz cans of chickpeas
• 2 large carrots, cut into 1/2-inch dice
• 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
• Salt and freshly ground pepper
• 1 large onion, cut into 1/2-inch dice
• 1 teaspoon caraway seeds
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds Swiss chard, stems discarded and leaves sliced 1/2-inch thick
• 1 tablespoon fresh lemon juice
• 3/4 cup plain low-fat yogurt
• 1 teaspoon dried mint (or 1 tablespoon fresh, chopped finely)
• 3 tablespoons cilantro leaves

Preheat the oven to 350 F. Reserve 1/4 cup of the chickpeas' can liquid and then rinse and drain the chickpeas.

Spread the carrots on a rimmed baking sheet, toss with 1 teaspoon of the olive oil, and season with salt and pepper. Roast for about 15 minutes, until barely tender.

In a large skillet, heat 1 tablespoon of the olive oil. Add the onion and caraway and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes. Add the cumin and cook, stirring, until fragrant, about 1 minute. Add the chard leaves and cook over moderately high heat, stirring, until wilted, about 2 minutes. Add the carrots, chickpeas, reserved chickpea liquid, and 1/4 cup water; simmer over low heat for 3 minutes. Add the lemon juice and season with salt and pepper.

In a small bowl, mix the yogurt with the mint and remaining 1 tablespoon of olive oil; season with salt and pepper. Transfer the stew to bowls and garnish with the cilantro. Pass the mint yogurt at the table.