Indian Spiced Chard and Chickpea Curry
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.
Servings: 6 servings.
Calories: 178kcal
Ingredients
- 1 bunch bunch chard About 8 ounces
- 1 tablespoon coconut oil
- ½ each finely chopped red onion, about 1 cup
- 2 cloves garlic , minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon fine sea salt
- ⅛ to ¼ teaspoon cayenne pepper (see note)
- 3 cups 2 (15-ounce) cans) chickpeas, aka garbanzo beans rinsed and drained, or home-cooked beans
- 1 ½ cups vegetable broth or water, or homemade bean cooking broth
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon chopped 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.
Nutrition
Calories: 178kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Sodium: 542mg | Potassium: 463mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3215IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 4mg