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Chickpea Curry with Kale or Swiss Chard

Chickpea Curry with Kale or Swiss Chard

Image credit to: Katie Bornn


  • 4 cups cooked or canned chickpeas (rinse if canned)
  • 1 medium onion, chopped
  • 5 leaves of kale or chard, chopped
  • 3/4 of 28 oz can of diced tomatoes
  • 1 tsp yellow curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp coriander seeds
  • 1/2 tsp ground cumin
  • 1/2 - 1 cup vegetable stock or water
  • salt, to taste
  • 1/2 tsp olive oil


1. Heat oil in a large saucepan. Add chopped onions, turmeric, coriander, curry, and stir fry on medium heat for 1-2 minutes, periodically stirring.

2. Add diced tomatoes, kale, and 3 cups of chickpeas and cover with a lid.

3. Meanwhile, blend vegetable stock with 1 cup of chickpeas. Stir in blended chick peas and let them cook for another 3-5 minutes, try your meal and add more curry powder if you wish. Serve by itself or as a side dish.

Adapted from

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