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Spicy Chard Chickpea Curry

Rainbow Chard and nutty chickpeas pair up India style in this spicy curry dish

Serves 6


  • 1 (10 oz) bag Cut ‘N Clean Greens Rainbow Chard
  • 1 Tbsp coconut oil
  • 3- 4 garlic cloves, finely chopped
  • 1 tsp grated fresh ginger
  • 1 1/4 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/8 tsp cayenne
  • ½ tsp sea salt
  • 3 cups (2 15 oz cans) chickpeas, aka garbanzo beans
  • 2 cups bean cooking liquid, vegetable stock, or water (divided use)
  • Generous pinch ground cloves
  • 2 tsp fresh-squeezed lemon juice
  • 1 Tbsp chopped cilantro


In a large skillet over medium heat, heat the coconut oil. Add garlic, ginger, turmeric, coriander, cumin, cinnamon, cayenne and salt; cook and stir about 30-60 seconds. Spices will smell fragrant.

Add the chickpeas and 1 cup of the liquid. Cook about 15 minutes, stirring occasionally.

Add the Chard. Cook and stir until the chard wilts and becomes tender to the bite, 5-10 minutes. Add more liquid if needed–you want to have a thin curry gravy. Stir in the lemon juice and cilantro. Taste and add more salt if needed.

Serve over steamed brown rice or quinoa, with your favorite chutney and plain yogurt.