Recipe: Curried Chickpeas and Mustard Greens

3 Apr

Searching for something fun to do with mustard greens, I made this recipe and it was…OK.  Don’t think I would make it again, it was a little bland.  Not sure what it needed, but, considering all the work that goes into the recipe, the return just wasn’t enough.  Maybe veggie broth instead of water?  Or less liquid?  It did seem pretty watery.

Chickpea Dal with Mustard Greens and Tomato

From the Matthew Card collection
Serves 4


Ladle this dal over brown or basmati rice, or serve it with poppadums. While you can deep-fry or toast poppadums, the easiest way to prepare them is to pop them into the microwave for 30 seconds to 1 minute.


2 cans chickpeas
2 Tbsp. vegetable oil
2 Tbsp. minced ginger
1 jalapeño pepper, seeded and minced
4 garlic cloves, minced
1 small onion, minced
~ Salt
1 tsp. garam masala
½ tsp. turmeric
1 bunch mustard greens, torn into pieces
1 can diced tomatoes (14 ounces), well drained
¾ cup coconut milk
~ Cayenne pepper to taste


  1. Combine 1 cup of the chickpeas and 1 cup water in blender and purée until smooth; set aside.
  2. Heat oil in a large saucepan over medium-high heat until shimmering; add the ginger, jalapeño, garlic, onion, and large pinch salt, and cook, stirring frequently, until softened and just beginning to brown, about 6 minutes. Add the garam masala and turmeric, and stirring constantly, cook until the spices are fragrant and darkened, 30 seconds.
  3. Add the puréed chickpeas, whole chickpeas,  2 cups water; bring to a simmer, reduce the heat to medium low, and cook 10 minutes. Add the tomatoes and coconut milk; simmer another 10 minutes. Stir in the greens, adjust seasoning with salt and cayenne, and serve.

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