Recipe: Swiss Chard and Chickpea Curry (Suitable for Vegetarians, Vegans, Gluten Free and Lactose Free!)

So I invented this recipe when trying to use up the dregs of the Swiss Chard. Also trying to make it a filling curry – hence the chickpeas. Lastly, it was a way of making a batch of curry that would freeze well so I could portion it up for nights when cooking is not favoured after a day of work and arriving home late!

Its a quick and seasonal curry which feeds 4 (or 2/2 portions for the freezer!)


Swiss Chard and Chickpea Curry:


  • 1 Swiss Chard
  • 1 tin of chickpeas
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • half a teaspoon of turmeric
  • salt and pepper to season
  • Oil of your choice for sauté (we used Sunflower Oil)
  • 2 garlic cloves
  • 1 chilli
  • 4 cm piece of ginger
  • 1 onion or leek


  1. Put the oil on to a medium heat.
  2. Dice your leek/onion, garlic, ginger and chilli and sauté in the oil.
  3. Once these start to soften, turn the heat down and stir in the spices.
  4. Add a little water to just cover the Swiss Chard and leave on a medium heat for roughly 10 minutes.
  5. Stir and add the drained chickpeas. Leave on medium heat then serve with rice!

I like stirring in either 1 cup of soya natural yoghurt or for family normal natural yoghurt to add flavour just before serving.


  • Quorn pieces
  • Chicken/Turkey or pork
  • Other beans such as butter or black beans
  • Lentils

Katy, The Good Life In Practice x


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