Curried Chickpeas Bowl with Turmeric Rice and Garlicky Chard
A delicious and healthful bowl that layers some curried chickpeas, cooked in an onion and coconut sauce, with turmeric rice and garlicky Swiss chard.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8 servings
For curried chickpeas:
- 1 cup chickpeas You can also use kala chana (brown chickpeas). Soak the chickpeas overnight, then sprout and cook until tender. Pressure cooking is best for this (cook up to two whistles or 10 minutes after building up pressure in a cooker that doesn't whistle). If cooking on a stovetop, cover the chickpeas with water to cover by an inch, bring to a boil, cover, lower heat so the water just boils, and cook until tender.
- 1 medium onion (finely chopped)
- 1/4 cup coconut (grated)
- 2 cloves garlic (minced)
- 1/2 inch ginger (grated or minced)
- 2 dry red peppers (like Kashmiri chiles)
- 2 tsp coconut oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2` tsp cayenne
- 2 tbsp coriander leaves (finely chopped)
- Salt to taste
For Sauteed Garlicky Swiss Chard
- 2 bunches Swiss chard (about 12 leaves)
- 6 cloves garlic (thinly sliced)
- 1 tsp black mustard seeds
- 1/2 tsp coconut oil
- Salt to taste
Make Curried Chickpeas:
Heat 1 tsp of oil in a saucepan. Add the onions, dry red chili peppers, ginger and garlic, and saute until the onions start to brown. Add the grated coconut and saute another 3-4 minutes, or until the coconut starts to color slightly. Be watchful and don't let the coconut burn.
Remove the onion, ginger-garlic, coconut mixture to a blender, add 1 cup of water, and blend into a smooth paste.
Heat the remaining 1 tsp of oil in a large saucepan. Add the cumin seeds and as they begin to color, add the turmeric, cayenne and garam masala. Almost immediately, add the blended onion-coconut paste and the chickpeas. if you have the cooking water with the chickpeas, don't add it all at once-- use as needed to get the correct thickness for your sauce. Stir everything to mix.
Cook the chickpeas for 10 minutes over medium heat so all the flavors merge together. Add salt, and stir in coriander leaves.
Make Turmeric Rice:
In a large saucepan, add the coconut oil and heat. Add the cumin seeds and wait until they begin to change color and darken. Add the turmeric, stir quickly, and add rice and salt to taste.
Stir-fry the rice for a minute or two until it starts to turn opaque. Now add the water, salt to taste, stir, bring to a boil, and then cover and cook over low heat for 15 minutes. Let the rice stand an additional 10 minutes before opening the lid and fluffing with a fork.
Make Garlicky Chard:
Heat oil in a skillet. Add the mustard seeds and when they sputter, add the garlic. Let it turn very lightly golden, stirring, and then add the chard. Stir-fry until the chard is wilted. Add salt to taste, cover, and cook another 3-4 minutes or until the chard is as tender as you want it to be.
Now layer the curried chickpeas, rice and chard in bowls and serve hot.