12 August 2013

* Chard and Chickpea Curry {Meatless Mondays}

I was out cutting the grass a few days back when I heard a voice comment on the fact that I needed to trim my bush. My fuscia bush. You are so rude. It (the fuscia bush) covers the end of the path that leads to the front door. My friend Trina, was attempting to get past it, hefting a bag of ruby chard that her mum had grown and given her for me to try.

I knew nothing about chard - beyond the fact that it was green and leafy - so had to do a quick google search to find out how best to cook it/use it. I was fascinated to discover that it's related to the beetroot family.  It does taste very mildly like beetroot - it's got a subtle, earthy flavour to it - doesn't turn your tongue pink though.... yes... I tested it. Twice.

You can use the stalks of the chard like you would celery, and the leaves like you would spinach. Trina and her mum had both tried it in a salad and not been impressed, so I thought I'd have a go at something different and came across a recipe by Hugh Fearnley-Whittingstall for a Chard and Chickpea Curry, that I altered to suit the ingredients that I had available... because I STILL never have everything I need to follow a recipe.

As I've never cooked with Chard before - this recipe is going into this month's Our Growing Edge link up - hosted by Palachinka from Food and Travel. Our Growing Edge is aimed at connecting food bloggers everywhere and inspiring us to challenge ourselves and try new things. It's a great idea and absolutely everyone is welcome to join in, so come on over and take a look for yourselves.

Oh yeah... the curry was lush. I think I may be having an affair with chickpeas.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *  
Chard and Chickpea Curry Recipe

Serves 4 

Prep time - 5 minutes
Cooking time - 35 minutes
Total time - 40 minutes

You will need
A medium skillet/saucepan.

1 tbsp rapeseed oil
2 onions - chopped
4 garlic cloves - crushed
1 tsp fresh grated ginger
2 tsp ground cumin
2 tsp ground coriander
pinch of chilli flakes
300g chard - stalks chopped, leaves shredded - do not combine the two.
400g can chickpeas - drained and rinsed
400g can chopped tomatoes
200ml vegetable stock
300g chestnut mushrooms - thickly sliced
1 tsp garam masala
salt and pepper

  • Heat the oil in the pan and sauté the onions for 10 minutes. 
  • Add the garlic, ginger and spices, and cook for 1 minute.
  • Throw in the chopped chard stalks and cook for five minutes.
  • Add the chickpeas and tomatoes and vegetable stock, bring to a gentle simmer and cook for 15 minutes, stirring from time to time.
  • Stir in the mushrooms and cook for 2 minutes.
  • Add the chard leaves and cook for a few minutes, stirring often, until the leaves are tender and wilted. 
  • Stir in the garam masala, add salt and pepper to taste and serve with rice and/or flatbreads.

Chard and Chickpea Curry Recipe


  1. Now this..this makes me hungry! I've never eaten chard before but you've inspired me to try. Gotta add this into my shopping list ^.^

    1. I can't find it in the shops! Tried at least 4 supermarkets and one green grocers - hoping to try a farm shop a few miles away next week and see if they have it. I'm going to be knocking on my mate's mum's door and begging for some more, else!!!

  2. Ha ha ha... Abbe, you are so funny about trimming the bush!

    I love meatless meal and love the way how you enjoy yours.

    1. Thanks, Zoe! I'm quite liking this Meatless Mondays lark ;-)

  3. Congratulations! Your dedication to providing healthy recipes to others has gotten our attention. We like your awesomeness and invite you to share your culinary creations on our new recipe index site dedicated to recipes such as these, which help to promote health and longevity. For more information please visit our site: www.healthyrecipeverified.com . You can also visit our facebook page that has over 400 members dedicated to healthy eating! https://www.facebook.com/healthyrecipeverified

  4. this looks really delicious and love the photographs as well...
    going to pin it

    1. Thankyou, Amila - I'm addicted to pinterest too!

  5. Even though I use chard often, I've never used it in a curry or something similar. Usually, I blanch it, season with vinegar, oil, salt and fresh garlic for a salad. Not that creative :) So, thank you for this beautiful recipe!

    1. I'll have to try that, Marija - it sounds pretty refreshing, and you're welcome - I'd love to know what you think if you try the recipe :) xx

  6. anything with chickpeas gets a thumbs up from me :D looks fantastic!

    1. Thanks, Sonya - I'm falling in love with them myself :D


Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!

Related Posts Plugin for WordPress, Blogger...