Oh this simple and quick stew uses just a few ingredients and is full of nutritious goodness. I used swiss chard from my garden but any greens, like spinach or kale for example would be equally delish. No fresh mint? Leave it out or substitute cilantro. No rules, just yum.
1.5 cups rice of choice
1 onion, chopped
2 garlic cloves, minced
1" fresh ginger, minced
1 bunch swiss chard
1 zucchini, chopped
15 oz can chickpeas, drained & rinsed
14 oz can coconut milk
1 tsp ground turmeric
1/8 tsp red chile flakes
2 Tbsp chopped fresh mint
1. Cook rice according to package directions. Separate Swiss chard leaves from stems. Roughly chop keeping stems separate from leaves.
2. In a Dutch oven/stockpot over medium high heat with 1 Tbsp olive oil, saute the onion approximately 3 to 4 minutes. Season well with salt and pepper. Add the Swiss chard stems and continue to saute another 2 minutes. Stir in garlic and ginger and cook until fragrant, 1 to 2 minutes.
3. Stir in the coconut milk, 1/2 tsp salt and 1/2 cup water. Bring to boil then stir in zucchini, chickpeas, turmeric and red chili pepper flakes. Return to boil then stir in Swiss chard leaves. Cook until the vegetables are bright green and tender, approximately 8 minutes. Taste, and add additional salt to suit.
4. Serve stew over rice. Sprinkle with mint leaves and additional chili pepper flakes if desired.