Indian-spiced Rainbow Chard with Garbanzo Beans

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This richly spiced chard dish is made with Nutiva Unrefined Red Palm Oil, and is delightful served side by side with couscous or quinoa.

Indian-spiced Rainbow Chard with Garbanzo Beans
 
Prep time
Cook time
Total time
 
This richly spiced chard dish is made with Nutiva Unrefined Red Palm Oil, and is delightful served side by side with couscous or quinoa.
Recipe type: Salads
Cuisine: Indian
Serves: 3 cups
Ingredients
  • 8 cups Rainbow Chard (washed & cut)
  • 2 tbsp Nutiva Organic Unrefined Red Palm Oil
  • ¼ tsp Cumin Seeds
  • ¼ tsp Mustard Seed
  • 1 tbsp Ginger (grated or finely chopped)
  • ½ tsp Turmeric
  • ¼ tsp Curry Powder
  • dash Sea Salt
  • dash Ground Black Pepper
  • 1 cup Diced Tomatoes (canned)
  • 1 squeeze Lemon Juice
  • 1 cup Garbanzo Beans
  • ¼ cup Coconut Milk
  • ¼ tsp Maple Syrup
Instructions
  1. In a skillet, on med-high heat warm oil and add the cumin and mustard seeds. Sauté until they begin to pop.
  2. Stir in the chopped ginger and then add Rainbow chard, turmeric & curry powders with the salt and pepper. Add 2 tbsp. of the juice from the canned tomatoes and sauté for 2 minutes.
  3. Add the garbanzo beans and tomatoes and quickly sauté for 3 more minutes.
  4. Pour in coconut milk and maple syrup.
  5. Serve promptly!

 

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