For a quick and easy 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. Serve with steamed brown rice or quinoa. Delicious paired with sweet tangy chutney and cooling plain yogurt.
3cups2 (15-ounce) cans) chickpeas, aka garbanzo beansrinsed and drained, or home-cooked beans
1 ½cupsvegetable brothor water, or homemade bean cooking broth
2teaspoonsfresh squeezed lemon juice
1tablespoonchopped cilantro
Instructions
Strip the leaves from the stems. Chop the stems about ½ inch wide. Coarsely chop the leaves.
In a large skillet over medium flame, heat the coconut oil. Add the chard stems and red onion and sauté several minutes, until the onions soften.
Add the garlic and ginger. Stir in the curry powder, turmeric, salt, and cayenne, and stir about a minute.
Add the chickpeas and 1 cup of the liquid. Cook about 5 minutes, stirring occasionally.
Add the chopped chard leaves. Cook and stir until the chard wilts and becomes tender to the bite, about 5 more minutes. Add more liquid if needed to make a thin curry gravy.
Stir in the lemon juice and cilantro. Taste and add more salt if needed.
Notes
If you appreciate spicy heat, add the larger amount of cayenne.