3/4 lb Swiss chard, stalks and leaves separated, or mix of spinach and arugula
1/3 cup olive oil
4 carrots, peeled and diced
1 tsp caraway seeds
1 1/2 cup cooked chickpeas or 1 can
1 garlic clove, crushed
1 tbsp chopped mint
1 tbsp chopped cilantro
1 tbsp lemon juice
Yogurt sauce:
1/2 cup Greek yogurt
1 tbsp olive oil

If you're using chard, boil the stalks for 3 min then add the leaves and cook 2 min more, dry, and chop. If you're using spinach and arugula, no need.
Heat the oil, saute carrots and caraway 5 min on medium
Add chard and chickpeas, cook 5 min more
Add garlic, herbs, lemon juice, salt and pepper, remove from heat.
Mix the yogurt, salt and pepper, and olive oil and serve with it.

Source: Plenty by Yotam Ottolenghi