Curried Sweet Potatoes with Chard & Chickpeas

  • Yield: 4 to 6 servings


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