Our last row of Swiss chard is beginning to bolt and this is such a delicious way to use it.

3 carrots, peeled and cut at an angle into 2 cm pieces
Olive oil
1 large onion, finely chopped
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp sumac (optional)
Bunch of Swiss chard, stalks removed and leaves cut into strips
1 x 400g tin chick peas or equivalent made from 100g dried chickpeas the day before
1 tsp lemon juice
3 tbsp Greek yoghurt
Mint leaves, roughly chopped (or parsley or coriander)
Salt and freshly ground black pepper

Put the carrots into a small ovenproof dish and turn them in a tablespoon of olive oil. Spread them out and cover the dish loosely with tin foil. Roast in a hot oven (190°C) for 25 minutes. Add the cumin and coriander seeds that have been toasted for a minute or two in a hot pan and then roughly ground in a pestle and mortar (or use ground seeds which will not need to be toasted). Return the carrots to the oven with the foil removed and cook for 10 minutes more. They should still retain some bite.

In a large frying pan on a medium heat, cook the onion with two tablespoons of olive oil. Cook for about 10 minutes or until it starts to brown. Add the chard, carrots and drained chickpeas (retain the juice). Stir around before adding 75ml of water (or half water and half chickpea juice). Season.

Cook for five minutes or until the chard is cooked through and little juice remains.

Serve at room temperature with the lemon juice stirred through and the yoghurt, sumac (if using) and herbs on top.