Chickpea Chard Recipe with Roasted Carrots

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.

1/2 pound carrots
3 tablespoons olive oil, divided
1 small onion, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 14.5 ounce can chickpeas, drained and rinsed
2 teaspoon coriander
2 teaspoon cumin
1 teaspoon cinnamon
1 1/2 pounds greens, rinsed and chopped coarsely
1/2 cup labneh (optional)
1/2 cup savory granola

View the full recipe at The Seasoned Vegetable →