Serves 3-4, depending on how hungry you are! vegetarian, vegan, dairy free, gluten free Ingredients 2 tbsp sunflower (or rapeseed) oil2 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 :) |
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