Chard Curry (Warm or Cold)
/1-2 Tbsp olive or veggie oil
1 medium yellow onion, chopped
½ tsp each cumin seeds, curry, garam masala
1 cup chickpeas, cooked
1 bunch chard, leaves and stems chopped and separated
¼ cup white wine, stock, water, or lemon juice for deglazing
Parmesan to taste
Heat the oil in a skillet or wok. Add the onions and cook 3 to 5 minutes. Add the spices and cook 30 seconds, just until fragrant. Add the chickpeas and cook 2 minutes. When the chickpeas start to brown, add the chard stems and cook a few minutes more. Add liquid to de-glaze the pan; any extra moisture will help steam the chard. Add the chard leaves and cook 3 minutes or until tender. Serve hot or cold over Israeli couscous, adding lemon juice, olive oil, and/or salt and pepper to taste.
Recipe from HomeGrown.org