Made this last night, here is my adapted version from
I made it with Rancho Gordo Lima Beans, YUM!
4 cups cooked Chickpeas OR Lima Beans
1 medium Onion, minced
1 Bunch Chard, chopped (I would use more)
1 pint Cherry Tomatoes, cut in half
2 tsp Yellow Curry Powder
1 tsp ground Turmeric
1 tsp ground Coriander
1 tsp ground Cumin
1/2 - 1 cup Coconut Milk
Salt, to taste
1 TB Olive Oil
Heat oil in a large saucepan. Add chopped onions, turmeric, coriander, cumin, and curry and stir fry on medium heat for 1-2 minutes, periodically stirring. Add diced tomatoes, chard and 3 cups of chickpeas and cover with a lid. Meanwhile blend vegetable stock with 1 cup of chickpeas. Stir in blended chickpeas and let them cook for another 3-5 minutes, add more curry powder if you wish. This can be served over rice as a main, or as a side.