Chickpea & Potato Curry

Adapted from Lucy Waverman's "Home For Dinner"

Serves 4

1 bunch swiss chard
1/4 cup butter
2 tbsp grated ginger
1 tbsp chopped garlic
2 tsp curry powder
2 large baking potatoes
2 cups of vegetable stock
2 cups cooked chickpeas
juice of 1 lemon
salt & pepper to taste
2 tbsp chopped cilantro

Wash chard and chop into 1/2" pieces, including stems.
Bring a large pot of water to boil, and boil chard for 2 minutes. Drain well, pressing lightly to remove as much water as possible.
Heat butter in skillet on medium heat. Add ginger, curry and garlic. Saute for 1 minute. Add potatoes and stock. Boil, then simmer covered for 10 minutes.
Add chard and chickpeas, and simmer covered for 5 minutes, and uncovered for another 5 minutes (to thicken slightly).
Season with lemon juice, salt, pepper, and cilantro.

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