Chickpeas with spring greens

If I were ever to become a vegetarian, I’d have to move to the south of India. In an area that’s primarily vegetarian, the people have adapted the use of spices and aromatics to infuse even the most humble vegetables with loads of umami. This is something I came up with last night based on
Course Entree
Cuisine Indian
Level Beginner
Main Ingredient Legume
Diet Dairy-Free, Gluten-Free, Low Sugar, Pescatarian, Vegan, Vegetarian


  • 10 curry leaves chopped
  • 1 tablespoon ginger minced
  • 1 large clove garlic minced
  • 1 serrano pepper or jalepeno minced
  • 1/4 onion diced
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seed ground
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon turmeric
  • 14 oz tomatoes whole in juice cans
  • 15 oz chickpeas drained and rinsed cans
  • 2 chard medium swiss leaves roughly chopped
  • 5 - 6 ramps roughly chopped
  • wedges Lemon for serving


  1. Heat the oil in a saucepan over medium heat until very hot. Add the curry leaves and ginger, frying until fragrant. Add the garlic, peppers, onions and spices and saute until the onions are tender.
  2. Add the tomatoes by crushing them through your fingers along with the juice. If this is too messy for you, you can chop them, but i like the chunky texture of hand crushed tomatoes. Add the chickpeas then turn down the heat to simmer for about 15-20 minutes.
  3. When most of the liquid is gone and what remains creates a nice thick sauce, add the chopped swiss chard, cover and cook for a few minutes until the chard is bright green and wilted. Add the ramps and cook for another minute or two.
  4. Serve immediately with lemon wedges for squishing and some quinoa or Chapatis.