The big cheat here is jarred curry sauce, turning this into a quick and easy meal that still uses a big load of fresh local veggies. If you want to make it from scratch, minced a bunch of garlic and fresh ginger and add it after sauteing the onions, then add some garam masala and a bit of turmeric, and round it out with a little tomato paste. Serve this over rice.
1 medium onion or a couple spring onions, diced
1 lb Swiss chard, chopped (1 large bunch)
3-4 cups cooked chickpeas
1 1/2-2 cups jarred Indian curry sauce
Salt and pepper to taste
3/4 cup chopped cashews, lightly toasted
3/4 cup chopped fresh cilantro
Heat some canola oil in a large skillet or other wide bottomed pan. Add the onions and saute over medium heat until soft and golden, about 10 minutes. Turn up the heat and add the chard (you may need to do this in batches), stirring until nicely wilted. Add the chickpeas and the sauce and let it simmer for 5 minutes or so. Taste and add salt and pepper if desired.
Serve over rice, topped with cashews and cilantro at the table.