1-Pot Chickpea Chard Curry
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This chickpea chard curry is a mélange of flavors. Naturally gluten-free and completely vegan, this curry is hearty and comforting and has a grounding effect on the body. It has got a chock-full of vegetables, hunger-suppressing legumes and amazing aromatics. It is also one of our favorite one-pot curries that can be prepared in advance and consumed during weeknight meals. A total win!
Here’s how it is done –
Start by sautéing the whole spices in avocado or coconut oil to release the flavors. Cook the onion, ginger and garlic till they are slightly caramelized. Add carrots and celery followed by tomato, spices, seasonings and cooked chickpeas. Pour some water and let the ingredients cook for 5 minutes. Finally, add Swiss chard and coconut milk and cook till the chard wilts. You can garnish it with fresh cilantro, if you prefer.
Here are some of the nourishing benefits that you get out of this rich chickpea chard coconut curry –
- Protein and Fiber from Chickpeas
- Superfood value of Swiss chard
- Good Fats from Coconut Milk
It tastes great with a side of rice or quinoa. You can also convert this recipe into a soup simply by adding more coconut milk and adjusting the seasoning. My secret to thickening the soup is grinding some cooked chickpeas with water and adding them to the recipe and giving it a quick boil. Goodbye starchy thickeners! There is a bit of prep time involved but the results are well worth it. My family and I love this curry so much that we always make extra and enjoy some during weekdays. I hope you love it too. Let’s get started!
1-Pot Chickpea Chard Curry
Ingredients
- 2 tbsp Avocado Oil
- 1 Star Anise
- 4 Cloves
- 2 inch Cinnamon Stick
- 2 large Garlic Pods minced
- 2 inch Ginger Root grated
- 1 cup Onion
- ½ cup Celery
- ½ cup Carrot
- ½ tsp Turmeric Powder
- ½ tsp Cayenne Pepper
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 Tomato chopped or 2 tbsp Tomato Paste
- 1 can Chickpeas drained and washed
- ½ cup Water
- 2 cups Swiss Chard
- ½ can Coconut Milk
- 1 tsp Salt
- 4 sprigs Cilantro chopped
Instructions
- In a deep sauté pan or a Dutch oven, add avocado oil and fry the whole spices in it.
- Immediately add onions, garlic and ginger to it and cook till they turn are slightly caramelized.
- Add turmeric, coriander and cumin powders and cayenne pepper. Quickly give it a mix so that the spices do not burn.
- Add a splash of water to deglaze the pan.
- Now add the carrots and celery and give it a nice stir.
- Once the carrots have cooked, add the tomatoes and chickpeas.
- Pour some water and cover for a few minutes for all the flavors to combine.
- Finally add Swiss chard, coconut milk and salt and cook till the Swiss chard softens.
- Garnish with cilantro (optional).
- Serve hot with rice or quinoa.
Notes
- If you do not have whole spices at hand, switch them for ½ tsp of garam masala. Remember to skip the cayenne also in this case as this has been added to the garam masala blend.
- Switch the canned chickpeas for 1 cup of soaked and cooked chickpeas. Just soak them for 8 hours or overnight and cook with a little bit of salt.