This Moroccan inspired chickpea chard recipe is served with roasted carrots, labneh and savory granola. Full of flavor, it's the perfect lunch or side dish.
I love this recipe with caramelized onions, which can take upwards of 30 to 45 minutes. You don’t have to cook your onions quite that long, but the resulting sweetness is very nice with the tangy greens and labneh. For the carrots, be sure to leave some space on your roasting pan! Roasted vegetables need space to breathe and let out moisture.
The labneh adds some creaminess and acidity to this dish. If you’re leaving it out, I recommend adding 2 to 3 tablespoons of lemon juice and some zest to brighten the dish. Caramelized onions would add some creaminess.
This chickpea chard recipe is naturally gluten free. Be sure to use gluten free oats or granola if you’re not making the garam masala granola from scratch.
I recommend serving this chickpea chard recipe alongside lamb or chicken for omnivores.
If you don't have labneh, you could substitute plain yogurt or plain greek yogurt. Labneh has a similar flavor profile to sour cream so that would be good as well. I used 1 bunch of swiss chard and a half bunch of dandelion greens for this recipe. Kale, mustard greens, or other dark leafy greens would also be nice.
You can use another kind of granola, but I recommend this Savory Garam Masala Granola to pair with this chickpea chard recipe. The spices in both dishes complement so well!