Chickpeas with Greens and Lemon

I put up a bunch of cooked greens this summer, and now realize I need to use one of them every other week in order to use them up before we have more greens, maybe more often, so that is what I subbed into this Ottolenghi recipe from Ottolenghi Simple.  I doubled it for a dinner side dish.

2 carrots, peeled and chopped into 2cm pieces
60ml olive oil, plus extra to serve
Salt and black pepper
1 onion, peeled and finely chopped
1 tsp caraway seeds
1½ tsp ground cumin
200g swiss chard leaves, cut into 1cm-thick strips
1 x 400g tin chickpeas, drained and rinsed (240g drained weight)
1 lemon, cut in half – one half juiced, to get 1 tbsp, the other cut into two wedges, to serve
80g Greek-style yoghurt
5g coriander leaves, roughly chopped

Heat the oven to 200C/390F/gas 6. In a bowl, toss the carrots with two tablespoons of oil, a quarter-teaspoon of salt and a good grind of pepper. Spread out on an oven tray lined with baking paper, then roast for 20 minutes: they should still be a little crunchy.

Heat the remaining two tablespoons of oil in a large frying pan on a medium flame, then fry the onion, caraway and cumin for 10 minutes, stirring occasionally, until golden brown. Add the chard, cooked carrots, chickpeas, 75ml water, half a teaspoon of salt and a good grind of pepper, and mix through. Cook for five minutes, until the chard is soft and just about all the liquid in the pan has evaporated. Off the heat, stir in the lemon juice, then serve with a generous spoonful of yoghurt, a sprinkling of coriander, a drizzle of oil and a wedge of lemon.