(Serves 6 as side dish)

INGREDIENTS 

• 1 tsp ground cumin 
• 1 tsp ground coriander 
• ½ tsp ground cardamom 
• ½ tsp sea salt flakes 
• 2 tbsp extra virgin olive oil 
• 400g can chickpeas, drained, rinsed and dried 
• 1 bunch (about 5-6 stems) young rainbow chard, slice stems and roughly chopped the leaves 
• ½ cup Greek-style natural yoghurt 
• 2 tbsp lemon juice 
• 1 garlic clove, crushed 
• Sea salt flakes and freshly ground black pepper 
• ¼ cup toasted pine nuts 
• Fried onions, to serve 

Method

1. Combine cumin, coriander, cardamom and salt in a bowl.  Heat a heavy-based large frying pan over medium heat.  Add spice mixture and cook, stirring, for 1 minute.  Add 1 tbsp oil and chickpeas to the pan and cook, tossing often, for 4-5 minutes until just crispy on the outside.  Transfer to a bowl. 
2. Add 1 tbsp oil to the pan and heat over medium-high heat until hot.  Add rainbow chard stems and cook, tossing often, for 2-3 minutes until softening. Add rainbow chard leaves and quickly toss until almost wilting.  Remove from heat.  Set aside to cool slightly. 
3. Combine the yoghurt, lemon juice and garlic in a bowl.  Season with salt and pepper.  Mix until smooth.   
4. Toss the rainbow chard and chickpeas into a large serving bowl. Toss through pine nuts. Drizzle with the yoghurt mixture. 
5. Serve with fried onions.