Chard and chickpeas curry
A hearty vegan dish from @sandraskochblog that the whole family will love. This delicious creation is given a fresh twist in the serving pan of the Original-Profi Collection® and is sure to please.
The original professional collection®Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 | Swiss chard (approx. 500 g) |
| 240 g | Canned chickpeas (240 g drained weight) |
| 1 | Onion |
| 200 g | cherry tomatoes |
| Depending on the spiciness, 1-2 tablespoons of red curry paste | |
| 1 | Can of coconut milk (400 g) |
| Salt and pepper | |
| Some coconut oil or other oil for frying |
Instructions
Step 1 of 4:
Finely chop the onion, drain and rinse the chickpeas in a sieve.
Step 2 of 4:
Cut the chard into strips and dice the stems. Only cut off about 2 cm at the end here.
Step 3 of 4:
Heat coconut oil in the pan, briefly sauté the curry paste and onions, then add the chard stems and chickpeas and sauté briefly.
Step 4 of 4:
Deglaze with coconut milk, season with salt and pepper, and simmer with a lid for 5 minutes, then add the chard leaves and tomatoes and simmer gently with a lid for about another 20 minutes.
