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.