Swiss Chard and Chickpea Curry

Alright, I’m giving kale a break. I’ve been eating enough raw kale salads and smoothies lately to last me for the month. Although, don’t worry, I will be balancing out that consumption with some chocolate. I’m about to take off for a camping trip, so some s’more action will definitely be going down this week. And hopefully some hiking too.

Anyway, don’t expect the kale hiatus to last for all that long. It’s still the season for kale, but sometimes those other greens deserve a little lovin’ too.

Like spinach, swiss chard is one of my favorites when I want to add a silky texture to a dish. Here, it fills in as almost a creamy element so that no dairy is needed in this recipe. If you’re looking at me like, “This girl is crazy. Swiss chard is no heavy cream,” I’d have to agree. Swiss chard, cooked or not, will never be the butter to your mashed potatoes. But, how about the non-dairy dab of butter for you curry? Hey, why not. A little creamy green never hurt anybody.

This is simply my early-to-mid June, seasonal take on a classic bowl of healthy chickpea curry. Spinach would work well too, if that’s what you have on hand. Enjoy as a nutritious lunch or dinner.

Swiss Chard and Chickpea Curry
Swiss Chard and Chickpea Curry

Ingredients

  • -2 Tbsp. olive oil
  • -1 large onion, diced
  • -3 cloves garlic, minced
  • -2 medium red potatoes, chopped
  • -1 (14.5 oz.) can diced tomatoes in juices, plus 1/2 can of water
  • -1 (15 oz.) can chickpeas, drained
  • -1 tsp. curry powder
  • -1 tsp. cumin
  • -1/4 tsp. turmeric
  • -1/2 tsp. garam masala
  • -1 tsp. brown sugar
  • -1 bunch of swiss chard (about 3 heaping cups), chopped
  • -Salt, to taste

Instructions

  1. In large pot, heat oil over medium-high. Add onions and saute until beginning to brown, stirring frequently. Add garlic and potatoes, and season with salt and pepper. Cook for 3 minutes, stirring regularly.
  2. Add tomatoes, 1/2 can of water and spices. Bring to a low simmer, then add chickpeas, and again season with salt. Cook until potatoes are nearly tender, about 10 minutes, stirring occasionally. Add swiss chard and cook for another 10 minutes, or until chard is tender and curry is as saucy as desired. Serve over rice.
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2 Responses to Swiss Chard and Chickpea Curry

  1. Joanne says:

    Curry always sounds good to me! As does swiss chard which is, for real, my favorite green. What a fabulous dish!

  2. haha I definitely have those periods of time where I just eat so much of one food and neglect all the others. No problem with that though! I was actually wanting to make curry soon, so I’ll give this a try :)

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