Swiss Chard & Chickpea Curry

I’m pretty sure I’ve made several renditions of this dish over the years. It actually started with a recipe shared by one of my farm members. That original recipe has long since disappeared into my pile of paperwork, but I’m so happy to have recreated this version. I don’t know how close it is to the original, but I do know it’s delicious!

Ingredients

• 2 Tbsp olive oil or coconut oil

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 1 Tbsp fresh ginger, grated (or 1 tsp ground ginger if you don’t have fresh)

• 2 tsp curry powder (or a mix of cumin, coriander, turmeric, and a pinch of chili flakes)

• 2 cups cooked chickpeas (about 1 [15 oz] can, drained and rinsed)

• 1 can (14 oz) coconut milk (full-fat for creaminess)

• A few generous handfuls of baby Swiss chard (if using full-size leaves, chop into bite-sized pieces)

• ½ tsp salt, plus more to taste

• Juice of ½ lemon or lime

Directions

1. Heat oil in a large skillet or saucepan over medium heat.

2. Add onion and sauté until softened and golden. Stir in garlic and ginger.

3. Add curry powder (or spice mix) and cook 1 minute until fragrant.

4. Stir in chickpeas and coconut milk. Bring to a gentle simmer.

5. Add baby Swiss chard — no need to chop. (If using full-grown chard, add the chopped stems first since they need a few extra minutes, then stir in the leaves.) Simmer until just wilted and tender.

6. Season with salt and a squeeze of lemon or lime juice to brighten.

7. Serve over rice or quinoa.

8. Optional, garnish with microgreens, tomatoes or cilantro

Saute Aromatics

Add coconut milk and baby chard

Simmer until baby chard is just wilted

Enjoy with a squeeze of lemon juice, cherry tomatoes and microgreens!