Curried Sweet Potatoes with Chard & Chickpeas
A superb fusion of flavors permeates this nourishing harvest dish. Serve it like a stew in shallow bowls, accompanied by warm flatbreads.
Recipe type: Main/Side
Serves: 4 to 6
  • 1 tablespoon olive oil
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
  • 1 16- to 20-ounce can chickpeas, drained and rinsed
  • 1 16-ounce can diced tomatoes (such as fire roasted, a particularly flavorful variety)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin
  • 8 to 12 ounces chard, any variety, or a combination of chard and beet greens
  • ¼ cup chopped cilantro or parsley, or more or less, to taste
  • ¼ cup raisins, optional (but highly recommended)
  • Salt and freshly ground pepper to taste
  1. Heat the oil in a large skillet or a stir-fry pan. Add the garlic and saute over low heat until golden.
  2. Add the sweet potato dice and about 1½ cups of water. Bring the mixture to a simmer and cook until the sweet potatoes are tender, adding just enough additional water, if needed, to keep the mixture moist as it cooks.
  3. Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the tomatoes have been reduced to a sauce and the flavors have mingled.
  4. Meanwhile, strip or cut the chard leaves (and beet greens, if you're using them) away from the stems. Slice the stems thinly, and cut the leaves into strips.
  5. Add the chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, and stir into the mixture. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.
Variation Stemmed, coarsely chopped mustard greens or spinach or whole baby spinach leaves can be used in place of chard, using the same directions as for the chard. If you'd like to try kale or collard greens in this dish, I'd suggest steaming or stir-frying these greens before adding them to the dish in the last step. You can also vary the kind of beans in this recipe. Try black beans, red beans, or pinto beans.
Recipe by Pure Thyme at