Indian Inspired Swiss Chard and Chick Peas
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced finely|
|Onion||1⁄2 Medium, thinly sliced|
|Salt||1 Pinch (Other(Full absorption))|
|Carrots||3 Medium, cut into small pieces|
|Tomato||1 Medium, cut into chunks|
|Swiss chard||1 Bunch (100 gm) (Washed and chopped)|
|Chick peas canned||1 Can (10 oz) (Drained and rinsed)|
|For the spice mix|
|Coriander||1⁄2 Teaspoon, ground|
|Cumin||1⁄2 Teaspoon, ground|
1. Take a pot and preheat to a medium heat. Add olive oil coating the bottom of the pot. Add the garlic and onions and a little bit of salt to help break down the onion. Turn the heat down a little bit to make sure that the garlic does not get burnt.
2. Add the carrots and the spice mix. Mix it well. Add a touch more of olive oil.
3. Once the carrots are tender, add in the Swiss chard. Turn them around well in the pot so that its well coated with the spices. Add a pinch more of salt. Cover and let the Swiss chard wilt in a couple of minutes.
4. After a few minutes, once the chard is wilted, add in the tomatoes. Mix well, cover and let it cook for a while.
5. Meanwhile, drain and rinse a can of chick peas. Add it all into the pot. Mix, cover and warm it for a couple of minutes. Once everything is well cooked, turn off the heat.
6. Serve warm with some crusty bread.
An alternate variation to the Indian spices can be done by incorporating Mediterranean flavors or even south western flavors instead.