Chick-Peas with Mustard Greens and Sweet Potato

This is a complete well-balanced vegetarian meal that takes just about 35 minutes to bring together.  Chick-peas with Mustard Greens and Sweet Potato is a mild tasting meal.  The tender chunks of sweet potato go very well with the earthy tastes coming from the chick-peas and greens.

Although, I used mustard greens in this recipe, other greens would have worked just as well.  I would definitely make this again using bok choy, spinach or turnip greens.  And as you see from the photo above, a bed of rice really completes the meal.  If you didn't have rice on hand, serving this dish with fresh flat bread would work, too.

to serve 4

  • 1 pound mustard greens (5 to 6 cups shredded greens)
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ginger, finely grated or 1/2 teaspoon dried ground ginger
  • 2 teaspoons curry powder
  • 2 1/2 cups cooked chickpeas/garbanzo beans, drained
  • 1 small sweet potato, peeled and cubed (enough to make 1 cup)
  • 1/2 teaspoon salt
  • 4 servings cooked rice

Wash the mustard greens and strip the leaves from the stalks.  Discard stalks. Shred leaves to make 5 to 6 cups.

Heat oil in a large soup pot over medium-high heat. Add onions and cook for about 10 minutes, until translucent and tender. Reduce heat to prevent burning.

Add garlic, ginger, curry powder and cook for 30 seconds.  Add 2 cups hot water, cooked chick-peas, sweet potato, and salt.  Bring to a boil, reduce heat, cover, and simmer for 10 minutes.  Taste and adjust seasonings.

Stir in mustard greens and cook until tender, 10 to 15 minutes.  Serve hot over a bed of rice.