Quick chickpea chard tamarind curry
Ingredients
- 1 tbsp sunflower oil
- 1 large bunch of chard (about 400g), stalks finely chopped and leaves torn
- 3 spring onions, finely sliced
- 2 garlic cloves, crushed
- ½ tsp ground cumin
- 1 tsp chilli powder, hot or mild
- 2 tsp medium curry powder
- 300ml vegetable stock, made with 1 stock cube
- 400g can chickpeas, drained and rinsed
- 2 tbsp tamarind paste
- 250ml light coconut milk
- cooked brown rice, to serve
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