This cooks up pretty quickly and makes a satisfying lunch or dinner. And you can add it to your repertoire of workday lunches, as it also travels well.
As usual, if you do not have the spices required, you can easily substitute with an equal amount of curry powder (which is what the original recipes calls for, so you won't even be cheating).
Home Cookin Version 8.59 Chapter: Soups and Stews
CHICKPEA AND GREENS CURRY SOUP6-8 Servings
1 Tbsp grapeseed oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 large onion, finely chopped
4 cloves garlic, minced
2 Tbsp fresh ginger, minced
1 jalapeno, finely chopped
2 bunches Swiss chard, stems removed and chopped; leaves roughly chopped
1-1/2 cups cooked chickpeas
2 medium tomatoes, chopped
4 cups vegetable broth or water
1 cup coconut milk
1/2 cup cilantro, finely chopped
2 Tbsp cup chopped fresh dill (optional)
Yogurt for garnish (optional)
Heat oil in saucepan over medium-high heat. Add cumin and mustard seeds and cook for about 30 seconds, until the mustard seeds start popping. Add the onions, garlic and ginger and cook for 2 minutes, then add the jalapeno and chard stems and continue cook, stirring, until the onions have started to brown.
Add the spices and cook for 1 minute to release the spices, then add the tomato and cook for 2 to 3 minutes, until the tomatoes begin to soften.
Add the chickpeas, coconut milk, and broth and bring to a boil. Turn the heat down to low and simmer for 30 minutes. Add the chard leaves and coconut milk and cook until the chard leaves have wilted, 5 to 10 more minutes. Add the cilantro and dill if using and serve garnished with the yogurt and more cilantro and dill, if desired.
adapted from Vegetarian Times, March 2011
Exported from Home Cookin 8.59 (www.mountain-software.com)