Curried Chick Peas, Chard, & Potatoes

One of our family favorites -- you know, the standard meals that we have a million times a year, the one you whip up quickly when you have no time to cook -- is curried chick peas and green peas. Sometimes I throw potatoes in there too, or chik'n pieces . . . however the mood strikes that particular night. Well, we didn't have any peas in our CSA this week, but we did have a bunch of delicious-looking chard -- and some potatoes from the farmers' market. The chard looked super fresh and awesome, and was just begging to be devoured -- so I decided to mix up the ol'favorite with some chard.


The potatoes get diced and cooked first, in a little olive oil and a good-sized amount of curry paste. While P and I use a fairly hot curry paste, you can use whatever level of spice fits your personal taste. After sauteeing a little bit so the outsides of the potatoes are heading down the road into crispy territory (and are well-covered in curry paste), I put the lid on the pan to steam the potatoes for a bit so they can get nice and soft. While the potatoes are cooking, I wash and chop the chard, then open a can of chick peas. The chick peas -- and any stem bits of chard -- get added to the potatoes first, stirred up so they get their own nice thin coating of curry paste. Finally, the leafy chard gets added last, since it doesn't need to cook very long before serving. The whole meal comes together quickly, and is one of my favorites!