Chana Masala with Chard

Chana Masala with Chard

Chana Masala is an Indian chickpea and tomato curry.  Simple to make and endlessly adaptable, it's a weeknight staple on our farm.  We like to add a little young chard for a flash of green. Spinach works just as well, in a pinch. 


  • 1 bunch young chard, leaves and stems chopped
  • 2 tbsp butter
  • 3 cloves garlic, grated 
  • 1 2-inch piece of ginger, peeled and grated
  • 1 medium onion, chopped
  • 2 Bird’s Eye Chiles or jalapeños, chopped (or ¼ tsp cayenne pepper if chiles are out of season)
  • 1 tsp ground cumin
  • ¼ tsp ground turmeric
  • ½ tsp ground coriander
  • ¾ tsp garam masala
  • 1 tsp Kashmiri chile powder (paprika is a good (if slightly less hot) substitute and widely available) 
  • 4 Roma tomatoes, finely chopped (or 1 cup canned whole tomatoes, chopped)
  • ¾ tsp salt, plus more to taste
  • 3 cups cooked chickpeas 
  • 2 cups chicken or vegetable stock
  • 2 tbsp chopped cilantro or mint


  1. In a medium pot, warm the butter over medium heat. Stir in the garlic, ginger, and onion. Cook, stirring occasionally, until the onion softens, about 5-7 minutes. Stir in the green chiles or cayenne, cumin, turmeric, coriander, garam masala, and chile powder. Continue to cook, stirring rapidly, for another 30 seconds. 
  2. Add the tomatoes and their juices, followed by the salt. Increase the heat to high and cook, stirring often, until the mixture thickens slightly, 5-7 minutes.
  3. Stir in the chickpeas and the stock. Bring to a boil, then reduce the heat to a simmer.  Add the chard and cook for another 10 minutes, or until the chard is just wilted, stirring occasionally.
  4. Stir in the cilantro just before serving.  Serve warm.   
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