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.
HERE'S ALL IT TAKES
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.