Curry Chickpeas & Greens
Makes: 4 servings
Takes: 35 minutes
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A rich and creamy coconut curry. Perfect served over rice, quinoa or with a few slices of crusty bread to sop up all the goodness.
Variations: This dish is very forgiving and endlessly adaptable to use up whatever beans & greens you have in your fridge or pantry. Toss in extra greens or some leftover roasted sweet potato to bulk it up.
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Steps
01.
Heat a large dutch oven or pot over medium/high heat and add vegetable or coconut oil. Add onion and cook until it starts to soften (about 5-7 minutes).
02.
Add ginger, garlic, red pepper flakes and curry powder to the pot. Stir and cook until aromatic and onions are translucent.
03.
Add swiss chard, stir and cook until the greens are wilted (you may need to do this in batches depending on the size of your pot).
04.
Add chickpeas, coconut milk and salt. Simmer on medium/low for about 10-15 minutes.
05.
Add the cilantro and lime juice. Season with extra salt or lime if necessary. Stir and serve 😋
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