Curried Sweet Potatoes with Chard and Chickpeas

  • Yield 4 to 6 servings

A superb fusion of flavors permeates this nourishing harvest dish. Serve it like a stew in shallow bowls, accompanied by warm flatbread.



1 tablespoon olive oil
2 to 3 cloves garlic, minced
2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
1 can (16- to 20-ounce) chickpeas, drained and rinsed
1 can (16-ounce) diced tomatoes (such as fire-roasted, a particularly flavorful variety)
2 scallions, thinly sliced
2 teaspoons good-quality curry powder, or more, to taste
2 teaspoons minced fresh ginger, more or less to taste
1 teaspoon ground cumin
8 to 12 ounces chard, any variety, or a combination of chard and beet greens
1/4 cup chopped cilantro or parsley, or more or less, to taste
1/4 cup raisins, optional (but highly recommended)
Salt and freshly ground black pepper to taste


  1. Heat the oil in a large skillet or a stir-fry pan. Add the garlic and saute over low heat until golden.
  2. Add the sweet potato dice and about 1 1⁄2 cups of water. Bring the mixture to a simmer and cook until the sweet potatoes are tender, adding just enough additional water, if needed, keep the mixture moist as it cooks.
  3. Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the tomatoes have been reduced to a sauce and the flavors have mingled.

Reprinted with permission from Wild About Greens © 2012 by Nava Atlas, Sterling Publishing Co., Inc. Photographs by Susan Voisin.



Get every new post delivered to your Inbox.

Join 278 other followers