Indian-Spiced Greens with Coconut Milk and Chickpeas

Prep time: 10 minutes
Cook time: Eight minutes
Makes four servings

Ingredients

• 2 tbs. extra-virgin olive oil
• 1/4 tsp. mustard seeds
• 1/4 tsp. cumin seeds
• 1 tsp. freshly grated gingerroot
• 2 to 3 bunches (about 8 cups) of Swiss chard, torn and washed
• Pinch sea salt
• 1/2 tsp. turmeric
• 1/8 tsp. freshly ground black pepper
• 1/4 tsp. curry powder
• 1 cup diced canned tomatoes, drained, 2 tbs. juice reserved
• 1 cup canned garbanzo beans, drained and spritzed with lemon juice and a pinch of salt
• 1/4 cup coconut milk
• 1/4 tsp. maple syrup

Directions

1. Heat the olive oil in a large, deep sauté pan or skillet over medium-high heat.
2. Add the mustard and cumin seeds and sauté until they begin to pop; then add the ginger.
3. Add the Swiss chard to the pan, along with the salt, turmeric, pepper, curry powder, and the reserved tomato juice; sauté for two minutes.
4. Stir in the garbanzo beans and the tomatoes, and sauté for three minutes.
5. Add the coconut milk and maple syrup. Serve immediately.

Cook’s note: If you don’t have cumin seeds, mustard seeds, or turmeric handy, prepare recipe as otherwise directed, and add 2 -additional teaspoons of curry powder.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe (barring specific medical advice to the contrary) that if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors