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Indian Spiced Chard and Chickpea Curry

Stumped for dinner? Pull this skillet chard and chickpea curry out of your back pocket. Curry powder and fresh ginger give the leafy greens and nut-like beans a spicy East Indian flair. Pair with quinoa or rice for an easy weeknight meal!

Chard and chickpea curry with quinoa in blue-edge bowl

Healthy fresh greens and toothsome protein-rich chickpeas make a perfect pair.  I mean, they travel all over the world as a sociable twosome, mingling in Mexican, Italian, Spanish and Thai cuisines. You will love this Indian-curry spiced pairing. Serve with quinoa or brown rice with sweet tangy chutney and cooling plain yogurt on the side.

The simplest, quickest way to make Indian-spiced curry like this chard and chickpea combo is to use a curry powder blend. The bottle in my cupboard right now lists coriander as the first ingredient, with turmeric, mustard, cumin, fenugreek, paprick, cayenne, cardamom, nutmeg, cinnamon and cloves.

The distinct rich yellow-orange hue in Indian curry powder comes from turmeric. To bump up the curry flavor, today’s chickpea and chard curry includes extra turmeric and cayenne, and fresh ginger, garlic, and red onion.

Do you remember when you first tasted curry? Was it Indian curry or Thai curry? “Curry” is a catchall term for hot and spicy sauces from both India and Thailand. The term curry refers to a blend of spices blend, not one spice all by itself.

**** Thai curries. You can easily turn this recipe into a Thai curry by subbing in a slurry of Thai red curry paste and coconut milk for the curry powder, turmeric, and broth. (2 to 3 teaspoons red curry paste mashed into one (15-ounce) can of coconut milk.)

**** Chard and chickpeas come together again in chard and chickpeas with a simple avocado sauce!

Besides chard and chick pea curry:

Recipes with chard.

Recipes with chickpeas, aka garbanzo beans.

Chard Marries Chickpeas

Make it a fabulous week–get in the kitchen and cook something delicious!

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4 comments

  • Corinne Crandall

    We love this dish. Made it last night with 10oz baby spinach in lieu of chard and added some tempeh. Topped with some mango chutney and a glob of plain greek yogurt. It smells and tastes so good. Outstanding! Reply · 31 May, 2016

    • Thanks Corinne! I’m so happy you enjoy the recipe and equally glad you felt comfortable substituting spinach for the chard! Reply · 31 May, 2016

  • Kelly

    just made this tonight — absolutely fantastic! Reply · 29 May, 2017

    • Thank you Kelly–I’m glad you enjoyed it! Reply · 9 June, 2017

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