5 from 1 vote
Chard Marries Chickpeas
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
  1. Strip the leaves from the stems. Chop the leaves into pieces about 1 ½ inch square. Chop the stems about ½ inch thick.
  2. 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.
  3. Add the chickpeas and 1 cup of the liquid. Cook about 15 minutes, stirring occasionally.
  4. 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.
  5. Stir in the lemon juice and cilantro. Taste and add more salt if needed.
Recipe Notes

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