Quick chickpea & chard tamarind curry

• sunflower oil↗1 tbsp tbsp
• large bunch of chard↗1

  (about 400g), stalks finely chopped and leaves torn

• spring onions↗3

  finely sliced

• garlic cloves↗2

  crushed

• ground cumin↗½ tsp tsp
• chilli powder↗1 tsp tsp

  hot or mild

• medium curry powder↗2 tsp tsp
• vegetable stock↗300ml ml

  made with 1 stock cube

• can chickpeas↗400g g

  drained and rinsed

• tamarind paste2 tbsp tbsp
• light coconut milk↗250ml ml
• cooked brown rice↗

  to serve

Step-by-step instructions

1. 1

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

2. 2

   Add the vegetable stock, chickpeas, tamarind paste and coconut milk. Cover and simmer for 15 min, then stir in the chard leaves. Cook until just wilted, season to taste and serve with brown rice.