Chickpea and Chard curry

We recently got a big bunch of chard from our friends (thanks S, N and little V!). I wanted to make something special with it, so I set it aside and then promptly forgot about it. Last week, when I was scrambling for dinner, I opened the fridge, and there sat the chard, slightly wilted, but waiting patiently.

I gave a big sigh of relief, and used the fresh chard with chickpeas (which I happened to have in the pantry) for delicious curry which we had with chapatis. We gave a little bit to Little A, who played with it, but refused to eat it. His new favorite is plain rice mixed with some ghee. I put it in a plate or bowl in front of him. He exclaims "bhaat, bhaat" and will eat it either with spoon or hands.

Ingredients:
1 can chickpeas (you can also soak dried chickpeas)
1 bunch chard - chopped
1 large onion - chopped thin
1 tspoon grated ginger
1/2 tspoon garlic
2 medium tomatoes
1 tspoon cumin seeds
2 bay leaves
2 green chillies
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
1/2 tspoon cumin powder
1/2 tspoon ghee (butter)
2 tbspoon oil
salt to taste

Method:
Heat oil in a deep saucepan and temper it with cumin seeds, bay leaves and green chillies. Then add the ginger, garlic and the onions. Saute it for 2-3 minutes. Add the chard and let it cook for 3-4 minutes.

Now add the tomatoes, turmeric powder, cumin and coriander powder and let it cook for another 2-3 minutes till the tomatoes turn soft. Drain and wash the chickpea and mash some roughly with your hands.

Add the chickpeas, 1/2 cup water and salt. Let it cook on medium heat (closed lid) for another 4-5 minutes till it all mixes well together. Add ghee and take it off the heat.

Serve warm with chappatis, rotis or rice.

I am sending this to MLLA- 38 hosted by Preeti @ W'rite' food. The event was started by Susan "The Well-Seasoned Cook".