This is a great vegetarian dish that will fill you up!
2 tsp oil
10 curry leaves chopped
1 Tbs ginger minced
1 large clove of garlic minced
1 serrano or jalepeno pepper minced
1/4 onion diced
1 tsp garam masala
1/2 tsp cumin seeds
1/2 tsp ground coriander seed
1/2 tsp kosher salt
1/4 tsp turmeric
14 oz can whole tomatoes in juice
15 oz can of chickpeas drained and rinsed
2 medium swiss chard leaves roughly chopped
5-6 ramps roughly chopped
Lemon wedges for serving
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.
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.
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.
Serve immediately with lemon wedges for squishing and some quinoa or Chapatis.
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