Advertisement

Ingredients

Method

  • STEP 1

    Heat the oil in a large pan over a medium heat and fry the chard stalks and spring onions for 3 mins until softened. Stir in the garlic and spices and cook for 2-3 mins until fragrant.

  • STEP 2

    Pour in the stock, chickpeas, tamarind and coconut milk. Cover. Simmer for 15 mins, then stir in the chard leaves. Cook until just wilted, then season to taste. Serve with brown rice.

Recipe from Good Food magazine, November 2022

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.3 ratings
Advertisement
Advertisement
Advertisement