Chick peas with chard

10 minutes

15-20 minutes

Servings: 2-4

4 – 6 leaves of chard [silverbeet] washed. Cut off the mid rib and stem, you can use these but they take a little longer to cook. Shred the leaves,
In a little vegetable or sunflower oil sweat one onion, 2 cloves of garlic, and 1 or 2 red chillies [depending on taste] and a small knob of ginger all chopped fine. Drain and rinse 2 cans of chick peas [ You can soak 2 cups of dried chick peas for 2 hours or overnight rinse and boil until just tender] and add to the garlic, onion and chillie mix. Add a tbsp of mustard seeds and fry until mustard starts to splutter. Add the shredded chard and 2 tsps turmeric powder, 1 cup coconut cream and stir over medium heat until leaves are wilted. Add salt, pepper and lemon juice to taste