Swiss Chard Chana Masala

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 Servings


  • 3 cups dried chickpeas
  • 1 large bunch Swiss chard
  • 2 Tablespoons cooking oil
  • 1 onion peeled and chopped
  • 1 tablespoon cumin seeds
  • 2 large tomatoes chopped
  • 1 teaspoons turmeric powder
  • teaspoons coriander powder
  • 1/2 teaspoons red chili powder
  • salt to taste


  1. Place chickpeas in a large sauce pan and cover with water. Let sit overnight.
  2. Once soaked place the chickpeas with their soaking liquid on the stove over medium-high heat (add more if there are any above the waterline). Bring to a boil, then reduce to a simmer and cook until tender, about 30 minutes.
  3. Drain the chickpeas, reserving the cooking liquid.
  4. Heat a 2 tbsp of oil over medium-high heat. Add the onion, and cumin seeds and saute until the seeds start to splatter.
  5. Add the tomatoes,  1 tsp turmeric powder, coriander, red chili powder, and salt. Cook for 2-3 minutes, or until the spices become fragrant.
  6. Stir in the boiled chickpeas. Add the chickpea cooking liquid to create desired consistency (thicker for samosa's thinner for a curry).  Cook for 5-7 minutes on medium heat or until desired consistency is reached.

Recipe Notes

Roughly 2 (15.5 ounce) cans of chickpeas can replace dried, reserve the canning liquid and skip the soaking and boiling steps.