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Cut the potato – there is no need to peel it – into small dice.
Pour the olive oil into a wide, shallow-sided pan, then scatter in the potato and let it fry while you peel and similarly dice the carrot.
Stir the carrot into the potatoes, season with salt and pepper and continue cooking, stirring occasionally, until they are approaching tenderness. (This will take 10 minutes or so.)
Drain one of the tins of chickpeas and tip them into the pan.
Remove the leaves from the chard, wash the leaves and shred them into ribbons.
Cut the stalks into dice roughly the same size as the potato and carrot, then add to the pan.
Let them cook for a minute or two, then stir in the shredded leaves.
Roughly chop the mint leaves.
Squeeze the juice of the lemon and mix half with the mint leaves.
Put the remaining mint leaves in a blender with the other 400g can of chickpeas and process everything to a smooth cream.
When smooth, stir in the yoghurt, season generously, then spoon into two wide and shallow bowls.
Spoon the chard and its cooking juices on top of the chickpea-yoghurt and scatter with the mint and lemon.