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Chard and Chickpea Curry

Chard and Chickpea Curry

This is chard and chickpea curry is a Thai curry with coconut milk and red curry paste. It’s a quickie meal that can be pulled together with pantry staples and a few fresh veggies. Tasty and time-friendly, curry in a hurry.

If you have a can of garbanzo beans, a can of coconut milk, and a jar of Thai red curry paste in your pantry, you are almost ready to make this recipe. All that’s missing are the veggies.

Garlic scapes and tender chard graced our Ranui Garden CSA box last week and thus found their way into this particular recipe. You are the chef in your kitchen—do substitute and experiment with whatever vegetables you fancy.

Chard and Chickpea Curry

Chard and Chickpea Curry

Chard and Chickpea Curry

Chard and Chickpea Curry

If your chard is young with tender stems, chop the leaves and stems together. Otherwise, strip the edible and delicious stems from the leaves, then chop and sauté them along with the garlic scapes.

To absorb the sauce, a bed of steamed brown rice is my first choice. However, brown rice takes about 50 minutes to cook.  If you truly want your curry in a hurry, boil up some rice noodles–they cook in four minutes. Stir the cooked rice noodles into the vegetables in sauce.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Chard and Chickpea Curry
Ingredients
  • Steamed brown rice or brown rice (Pad Thai) noodles, cooked and drained
  • 1 to 2 teaspoons (or more to taste) red curry paste
  • Half of a (15-ounce) can unsweetened coconut milk
  • 1 tablespoon virgin coconut oil
  • 1/3 cup chopped garlic scapes
  • ½ yellow bell pepper , cut in ½-inch pieces
  • 1 (15-ounce) can chickpeas, (garbanzo beans) rinsed and drained
  • 1 bunch chard , washed and coarsely chopped
  • Real Salt to taste
Instructions
  1. In a small bowl, using a spoon, mash the curry paste with some of the coconut milk to smoothen the paste. Stir in the remaining coconut milk. Set aside.
  2. Heat the coconut oil in a large skillet over medium flame. Add the scapes (and chopped chard stems) and sauté about 5 minutes, until the scapes are tender. Stir in the bell pepper and cook a few more minutes.
  3. Stir in the red curry/coconut milk mixture and the garbanzo beans, heating through. Place the chopped chard on top of everything in the skillet. Continue to cook, stirring occasionally until the chard has wilted. Taste, and season with salt and more curry paste if you wish.
  4. If using noodles, stir them into the curried vegetables. Otherwise, serve the curry hot, over steamed brown rice.

3 comments

  • WHERE did you get garlic scales? I never see them here! Reply · 25 June, 2013

    • They come about the same time as green garlic. Possibly in the winter in AZ. Do home gardeners plant garlic in Phoenix? Mountain towns are just now getting scapes as the farmers cut them off to stimulate growth of the bulbs of garlic. Reply · 25 June, 2013

  • […] And in today’s curried chickpeas and chard recipe, the two go on a second honeymoon. The first recipe they went to Thailand, this time to […] Reply · 16 September, 2014

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