So my last post was about Double Baked Garlic Shrimp, which although it renewed my Canadian Living support, it did not blow me away. This recipe, on the other hand, completely knocked my socks off.
Chickpea and Swiss Chard Curry. It’s heavenly. Riddled with flavour, juice, texture and spice. You don’t even need to serve it with rice. This gets added to my list of “favourite recipes of all time.” Hey…. I should actually have a tab at the top of my blog with that list!
I feel I significantly underuse “legumes”, as they’re called. Lentils, beans, chickpeas, quinoa… these are things I need to eat more of, especially since I’m going vegetarian for Lent. Anyway, I love them. Especially chickpeas.
This dish also called for Swiss Chard, which I have never bought before and never cooked with before. I don’t even think I’ve ever eaten it. My Other Half didn’t even know what it looked like when I told him I had to buy it. Sometimes my little grocery store has it, and sometimes it doesn’t. Luckily this trip they did!
FYI: I didn’t have any cumin seeds, so I just used ground cumin. No big deal, I’m assuming. I also didn’t use a jalapeño or whatever type of pepper they said to use – I just washed off one of my chipotle peppers in adobo sauce from my Mexican Meatloaves recipe and chopped that up. They’re incredibly fiery so it was an awesome addition. If you’re sensitive to spice, I recommend skipping this hot peppers bit entirely for this dish.
The only pain in the ass is that it only called for a bit of tomato paste and a bit of whole tomatoes from a can, forcing you to open a new can of both. I just throw what’s leftover in a Tupperware container and freeze it until I need it, but it’s still a nuisance.
But seriously, it’s the best dish I’ve made since the Cashew Chicken. I love one-pot dishes… so much less cleanup! Mind you, I’m a very messy cook…
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 green chilies, seeded and chopped
- 2 tsp finely minced gingerroot
- 2 tsp finely minced garlic
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp garam masala
- 2 tsp tomato paste
- 1/4 tsp cayenne pepper
- 1/4 tsp tumeric
- 1 cup chopped whole canned tomatoes
- 1/2 tsp salt
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 4 cups (1 L) chopped Swiss chard leaves
- In saucepan, heat oil over medium heat; cook cumin seeds until beginning to pop, about 1 minute. Add onion and chilies; cook until translucent, about 10 minutes. Add ginger and garlic; cook for 1 minute. Add ground cumin and coriander; cook until fragrant, about 2 minutes. Add garam masala; cook for 1 minute. Add tomato paste, cayenne pepper and turmeric; cook for 1 minute. Add tomatoes and salt; cook, stirring, until softened. Stir in 1-1/4 cups water; bring to boil. Add chickpeas; reduce heat and simmer for 10 minutes. Stir in Swiss chard; simmer until tender, 3 to 4 minutes.
- Adapted from Canadian Living