Ingredients

2 tbsp sunflower (or rapeseed) oil
2 onions, peeled and chopped
4 garlic cloves, peeled and chopped
1 tsp grated fresh ginger
2 tsp ground coriander
2 tsp ground cumin
1 big pinch chilli flakes
300g chard, leaves separated from stalks
1 tin chickpeas, drained
1 tin plum tomatoes
300g mushrooms, thickly sliced
1 tsp garam masala
Fresh coriander leaves, to serve
Sea salt and freshly ground black pepper

Directions

I didn't change anything from the original instructions, so head over to https://www.theguardian.com/lifeandstyle/2012/aug/24/chard-recipes-hugh-fearnley-whittingstall for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)