Chickpea and Swiss Chard Stew


From Start Here by Sohla El-Waylly

From the author: Chana masala goes by several names with countless variations: channay, chole masala, chhole masala, chole, chholay, and nowadays, chickpea curry. It originates from South Asia, a diverse region where many languages are spoken, so one dish can have many names or conversely, one name can belong to many dishes. No matter what it’s called, chana masala is made up of spiced and stewed chickpeas that can be brothy enough to spoon over rice or dry and thick enough for scooping up with roti. My simple version gently simmers everything together with just water. This allows the flavors to meld, while the greens wilt down, and the liquid grows thick and creamy from the starch of the chickpeas. Traditionally, stews rich with spices don’t need much browning, which can muddle their intense flavor.

1 large bunch Swiss chard, or other hearty greens
2 teaspoons coriander seeds, ground
2 teaspoons ground turmeric
2 teaspoons Kashmiri red chili powder or 3/4 teaspoon cayenne pepper
1 teaspoon cumin seeds, ground
1 teaspoon freshly ground black pepper
3 tablespoons ghee or neutral oil
1 medium yellow, white, or red onion, thinly sliced
2 garlic cloves, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 cups drained chickpeas, home-cooked or two 15.5-ounce cans
kosher salt
4 cups water
1/2 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons unsalted butter or vegan butter

Strip the leaves off the stems of the Swiss chard. Trim off the dry ends of the stems and cut the stems into bite-sized pieces. Roughly chop the leaves. In a small bowl, combine the coriander, turmeric, chili, cumin and black pepper.

In a large Dutch oven or heavy pot, combine the ghee, onion, garlic, ginger, and Swiss chard stems. Cook over medium-high heat, stirring frequently, until fragrant and the onions start to frizzle and become golden brown along the edges, 8 to 10 minutes.

Add the spice mixture and cook, stirring constantly, until fragrant, about 1 minute.

Add the chickpeas, a large pinch of salt, and the water. Bring to a simmer and add the Swiss chard leaves. Cook, stirring occasionally, until the leaves are tender and the gravy has reduced and thickened, about 10 minutes.

Remove from the heat, add the cilantro, lemon juice, and butter. Taste and adjust with more salt or lemon juice if needed. Serve over rice with a large dollop of yogurt.