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First let me thank all of you for your wishes and blessings for my little prince on his birthday. He had a great time with cupcake party in his day care and a small carrot cake at home with his dad and me. Coming to the recipe, I know it is a strange name for a dish. But I didn’t want to say Swiss Chard-Spinach Chole, so I shrunk it to just Green Chole. This curry has all of my favorite ingredients: Chole (chickpeas/ garbanzo beans), Swiss chard (which I’m not sure why I don’t use more often), of course...


Servings

4 serving

Total time

40 minutes


Ingredients

  • 16 oz . cans Chole beans (of (Chickpeas) – drained and rinsed thoroughly or dry , soaked and cooked)
  • 1 bunch chard (Swiss – washed and chopped finely (about 4 cups))
  • supermarket roast chicken, approximately 200g once shredded (– washed and finely chopped (about 2-3 cups))
  • 1 onion (– medium, chopped)
  • 1 green Chili ((optional))
  • 2 cloves garlic (– minced)
  • supermarket roast chicken, approximately 200g once shredded (– (I mixed 3tsp coconut milk powder in ½ cup water))
  • 1 tsp Chole Masala
  • 1 tsp cumin (Ground)
  • supermarket roast chicken, approximately 200g once shredded (Red)
  • supermarket roast chicken, approximately 200g once shredded
  • to taste Salt


Method

  1. Heat 2tsp oil in a sauté pan; add cumin seeds and after they splutter add onions and garlic; sauté until onions turn translucent.
  2. Add all the powders & salt; sauté for 30 seconds.
  3. Add chopped greens and chole, cover and cook till the greens are completely wilted, about 7-8 minutes.
  4. Add coconut milk and ½ cup of water; cook uncovered for another 3-4 minutes. Remove from heat; serve with rice or roti.

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