This works equally well with many other vegetables but I like a good alliteration and my chard won’t stop growing.

Ingredients - serves 6

500g dried chickpeas, soaked & cooked according to packet instructions
A jar of our Captain’s Masala Curry Paste
2 onions, peeled & finely sliced
4 cloves of garlic, peeled & finely chopped
800g chard, stalks removed & chopped.
200g creamed coconut, dissolved in 500ml of hot water
A pinch of chilli (optional)
salt, pepper

Method

Gently fry the onions until they begin to soften, add the garlic, chopped chard stalks, chilli(?) and curry paste. Keep stirring. Fry for another 10 minutes then add the coconut milk. Bring to the simmer and add the drained chickpeas and roughly chopped chard leaves. Continue to cook and stir until the chard leaves are tender.

Variations are endless; add a teaspoon of mustard or anardana at the beginning; or finish with chopped coriander leaves, a sprinkling of toasted cashew nuts, fresh pomegranate seeds, or whatever.