Made this last night, here is my adapted version from

I made it with Rancho Gordo Lima Beans, YUM!

4 cups cooked Chickpeas OR Lima Beans

1 medium Onion, minced

1 Bunch Chard, chopped (I would use more)

1 pint Cherry Tomatoes, cut in half

2 tsp Yellow Curry Powder

1 tsp ground Turmeric

1 tsp ground Coriander

1 tsp ground Cumin

1/2 - 1 cup Coconut Milk

Salt, to taste

1 TB Olive Oil

Heat oil in a large saucepan.  Add chopped onions, turmeric, coriander, cumin, and curry and stir fry on medium heat for 1-2 minutes, periodically stirring.  Add diced tomatoes, chard and 3 cups of chickpeas and cover with a lid.  Meanwhile blend vegetable stock with 1 cup of chickpeas.  Stir in blended chickpeas and let them cook for another 3-5 minutes, add more curry powder if you wish. This can be served over rice as a main, or as a side.