Sunday, March 24, 2013

Curried Yams with Rainbow Chard and Chick Peas

1 Tbs. olive oil
3 cloves garlic, minced
1 large yams, peeled and cubed
1 can chickpeas, 16 oz., drained and rinsed
5-6 diced roma tomatoes, or 1 16-oz can
2-3 green onions, chopped
2 tsp. curry powder (I used some mysterious yellow spice I got while in Nigeria)
2 tsp. minced fresh ginger
1 tsp. ground cumin
1 large bunch of rainbow chard, cut in strips (about 12 oz)
Salt and freshly ground pepper to taste
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Heat the oil in a large pan. Add the garlic and sauté over low heat until golden. Add the yams and  about a cup water; bring to a simmer and cook until al dente.

Stir in the chickpeas, tomatoes, green onions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.

Add the chard to the pan and cover, making sure there is some liquid in the pan to steam the chard. Cook until the chard wilts, then mix in. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Season with salt and pepper, then serve over a bed of rice.

This recipe would be delicious with kale or other leafy green, or a different bean. Try pintos or black!

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