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Chard Marries Chickpeas
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5 from 1 vote

Chard Marries Chickpeas

This curried chard and chickpea combo features a custom spice blend. You can substitute powdered curry mix for the separate spices—no problem, but I encourage you to mix your own, following this recipe. Sweet and tangy chutney and cooling yogurt perfectly complement curry flavors beautifully--choose your favorite chutney and plain yogurt. I used homemade cherry chutney. Serve this curry over steamed brown rice or quinoa.


  • 1 bunch chard (or 8 ounces pre-washed, pre-cut chard)
  • 3 cups (2 (15-ounce) cans) chickpeas, aka garbanzo beans
  • 2 cups bean cooking liquid , vegetable stock, or water
  • 1 tablespoon coconut oil
  • 1 ¼ teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon Real Salt
  • 1/8 to ¼ teaspoon cayenne (see note)
  • 1/8 teaspoon ground cloves
  • 3 to 4 garlic cloves , finely chopped
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon chopped cilantro


  • Strip the leaves from the stems. Chop the leaves into pieces about 1 ½ inch square. Chop the stems about ½ inch thick.
  • In a large skillet over medium flame, heat the coconut oil. Add the chard stems and stir a few minutes. Add the garlic and ginger. Stir in the turmeric, coriander, cumin, cinnamon, and salt; cook and stir about a minute.
  • Add the chickpeas and 1 cup of the liquid. Cook about 15 minutes, stirring occasionally.
  • Add the chopped chard leaves. Cook and stir until the chard wilts and becomes tender to the bite, 5 to 10 minutes. Add more liquid if needed--you want to have a thin curry gravy.
  • Stir in the lemon juice and cilantro. Taste and add more salt if needed.


If you appreciate spicy heat, add the larger amount of cayenne.