Chickpea and Chard Curry with Tomato and Coconut Milk

This is a fairly quick, flavorful curry and you can use whatever leafy greens you have (feel free to increase the quantity of greens). I needed to use up some leeks when I made the above version, which adds sweetness. Adding the fresh, mashed garlic at the very end adds a nice dimension.


Serves 4


2 tablespoons oil

1 onion, diced

1 leek, cut into thin half rounds (optional, see headnote)

2 teaspoons brown or black mustard seeds

1 1/2 teaspoons cumin seeds

2 teaspoons grated or minced fresh ginger

1/2 teaspoon ground turmeric or two teaspoons fresh, grated on a microplane

1 serrano chile, minced or cayenne or chili flakes to taste (I aim for a mild-medium level here but season as you like)

1 1/2 cups canned, fresh or roasted tomatoes, chopped

1 teaspoon salt

1/4 teaspoon black pepper

3 cups cooked or canned (and rinsed) chickpeas

1/2 bunch chard, leaves roughly chopped and stems diced

1 can coconut milk (full fat)

1-2 tablespoons lemon juice

2 cloves garlic, minced and mashed

Rice for serving (optional)


Heat the oil in a large pot or dutch oven over medium-high heat. As soon as it’s shimmering add the cumin and mustard seeds and cook for a few seconds–be careful not to burn. Add the onions, chard stems and leek, if using, stir well and cook for 5 minutes, until softened. Add the ginger, turmeric and hot pepper and stir well. Fry for another 3-4 minutes until fragrant and a shade darker. Add the tomatoes, chickpeas, coconut milk and 1/2 cup water, salt, pepper and bring to a simmer. Cook for 15 minutes, partially covered, then add the chard and cook for another 5 minutes until tender. Stir in the minced garlic and lemon juice.¬† Taste and adjust seasoning with salt, lemon, hot pepper, etc. Serve hot over rice.

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