Directions:
- Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
- Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
- Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
- Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
- Add stock, bring to a boil and then simmer.
- Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
- Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.89 Kcal (782 kJ) | ||
| Calories from fat | 18.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 3% | |
|---|---|---|---|
| Sodium | 445.79mg | 19% | |
| Potassium | 1117.75mg | 24% | |
| Total Carbs | 31.99g | 11% | |
| Sugars | 10.28g | 41% | |
| Dietary Fiber | 8.32g | 33% | |
| Protein | 12.04g | 24% | |
| Vitamin C | 42mg | 70% | |
| Iron | 4mg | 22% | |
| Calcium | 92.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 59.04 Kcal (247 kJ) | ||
| Calories from fat | 5.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 3% | |
|---|---|---|---|
| Sodium | 140.82mg | 19% | |
| Potassium | 353.08mg | 24% | |
| Total Carbs | 10.11g | 11% | |
| Sugars | 3.25g | 41% | |
| Dietary Fiber | 2.63g | 33% | |
| Protein | 3.8g | 24% | |
| Vitamin C | 13.3mg | 70% | |
| Iron | 1.3mg | 22% | |
| Calcium | 29.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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