8 ounces Cut 'N Clean Greens Rainbow Chard
1 tablespoon coconut oil
3- 4 garlic cloves, finely chopped
1 teaspoon grated fresh ginger
1 1/4 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/8-1/4 teaspoon cayenne (see note below)
½ teaspoon sea salt
3 cups (2 15-ounce cans) chickpeas, aka garbanzo beans
2 cups bean cooking liquid, vegetable stock, or water (divided use)
Generous pinch ground cloves
2 teaspoons fresh-squeezed lemon juice
1 tablespoon chopped cilantro
In a large skillet over medium flame, heat the coconut oil. Add the 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 leaves. 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.
Note: If you appreciate spicy heat, add the larger amount of cayenne.