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Flavors of Nutrition

1-Pot Chickpea Chard Curry

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Course: Main Course, Soup
Ingredients Method Notes

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

Method
 

  1. In a deep sauté pan or a Dutch oven, add avocado oil and fry the whole spices in it.
  2. Immediately add onions, garlic and ginger to it and cook till they turn are slightly caramelized.
  3. Add turmeric, coriander and cumin powders and cayenne pepper. Quickly give it a mix so that the spices do not burn.
  4. Add a splash of water to deglaze the pan.
  5. Now add the carrots and celery and give it a nice stir.
  6. Once the carrots have cooked, add the tomatoes and chickpeas.
  7. Pour some water and cover for a few minutes for all the flavors to combine.
  8. Finally add Swiss chard, coconut milk and salt and cook till the Swiss chard softens.
  9. Garnish with cilantro (optional).
  10. 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.