Name: Curried Chickpeas Bowl with Turmeric Rice and Garlicky Chard
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup chickpeas (You can also use kala chana (brown chickpeas). Soak the chickpeas overnight, then sprout and cook until tender. Pressure cooking is best for this (cook up to two whistles or 10 minutes after building up pressure in a cooker that doesn't whistle). If cooking on a stovetop, cover the chickpeas with water to cover by an inch, bring to a boil, cover, lower heat so the water just boils, and cook until tender.); 1 medium onion ((finely chopped)); 1/4 cup coconut ((grated)); 2 cloves garlic ((minced)); 1/2 inch ginger ((grated or minced)); 2 dry red peppers ((like Kashmiri chiles)); 2 tsp coconut oil; 1 tsp cumin seeds; 1/2 tsp turmeric; 1 tsp garam masala; 1/2` tsp cayenne; 2 tbsp coriander leaves ((finely chopped)); Salt to taste; 2 cups basmati rice ((or any other long grain rice, soaked for 30 minutes, then drained)); 1/2 tsp coconut oil; 1 tsp cumin seeds; 1/2 tsp turmeric; 3 cups water; Salt to taste; 2 bunches Swiss chard ((about 12 leaves)); 6 cloves garlic ((thinly sliced)); 1 tsp black mustard seeds; 1/2 tsp coconut oil; Salt to taste