Chickpea Curry with Swiss Chard, Clavo Red Chilies, and Corn Tortillas
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Prepare a filling, warming, and flavourful vegan meal with this healthy curry recipe. It's loaded with protein and health boosting ingredients -- plus you're family will love it too!
Recipe type: lunch, dinner, gluten free, meat free
Cuisine: Indian, vegan, Meatless Monday
Serves: 2 servings
  • one regular-sized can chickpeas, drained and rinsed
  • 1 large Roma tomato, cubed
  • 1 large leaf of Swisschard (add more if desired), hard stem removed and sliced
  • 3 tablespoons of finely chopped onion
  • 1 tablespoon finely minced ginger (or use ¼ teaspoon ground)
  • 2 cloves of garlic finely minced
  • one (dried) Clavo Red chile or dried chili of choice
  • 1 tablespoon yellow curry powder (store-bought)
  • ¼ teaspoon black mustard seed
  • ½ teaspoon cumin seed
  • 1 bay leaf or 3 dried curry leaves
  • ⅛ teaspoon ground green cardamom
  • ⅛ teaspoon ground cinnamon
  • ½ cup of low-sodium vegetable broth
  • 2 tablespoons of vegetable oil of choice (I used avocado oil)
  1. Heat the oil, once hot sauté the onion until soft and translucent. Next add the garlic and ginger and sauté for three minutes. Push the onion-garlic-ginger mixture aside and add another splash of oil to the pan. Add the chile pepper, cumin, and mustard seeds to the oil and cook until the seeds begin to pop — about 2 minutes. Next add the bay leaf and cook one minute; Then add the curry powder, cardamom, and ground cinnamon and cook for a minute or just until the spices being releasing their scents. Careful not to burn the spices. Quickly stir all of the pan ingredients together until well combined.
  2. Add the tomatoes to the pan and stir. Next add the chickpeas and Swisschard, stir until well combined. Slowly pour in the vegetable broth and mix. Add the salt, stir, and allow to simmer under medium-low heat until the liquid has halved. Taste and adjust spices if necessary. Serve warm with steamed rice and/or flat bread. (I served the curry with Mexican tortillas)
Recipe by Spicie Foodie ™ at