Curried Sweet Potatoes with Chard & Chickpeas

There is so much more to eating than eating.

More often than not, we get caught up simply in what we’re eating. Whether we are health conscious or not, most of us seem to think that the physical food itself is all that matters. But it isn’t.

There are many things that significantly contribute to our health and longevity that are very often overlooked – too many to list here, but we’ll start with the small stuff. Simple stuff. When, how often, and the quantity of what we eat are three important factors that seriously affect how we digest our food. Many schools of thought accept that many illnesses, including mental ones like autism, begin in the gut. Most of that is in regard to undigested food.

So today, I offer these 3 simple tips:

1. Eat your meals at the same time each day. This establishes a routine for the body, especially for the glands which secrete the digestive juices.

2. Do no overeat! This doesn’t allow for adequate digestion. Eating too much food will mean that food just sits and ferments in your gut. Gross. At the same time, don’t starve yourself. Especially if you’re trying to lose weight. Nourishment is key.

3. Get to know how much you really need to eat to feel optimal. Some people require small amounts of food all day long. Some need three full meals. Some are alright skipping a meal. The key here is consistency. Learn what works and then stick to it.

If you try these tips, let me know what you think.

And now, let me introduce to you one of the new household staples. Sweet potatoes, ginger, chard and curry… need I say more?

Simmer the stuff in a pan and fill your kitchen with a delicious and spicy aroma.

curry chard2

Use canned stuff if you need to:

Curried Chickpea and Sweet Potatoes with Chard and Chickpeas
adapted from Wild About Greens by Nava Atlas


1 tablespoon olive oil
3 cloves garlic, minced
2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
1 can garbanzo beans, rinsed and drained
1 can fire roasted tomatoes (14.5 ounce)
2 scallions, thinly sliced
2 teaspoons good quality curry powder, or more, to taste
2 teaspoons minced fresh ginger, more or less to taste
1 teaspoon ground cumin
8 to 12 ounces chard, any variety
1/4 cup chopped cilantro or parsley
1/4 cup raisins, optional
salt and freshly ground pepper to taste


Heat the oil in a large skillet or stir-fry pan. Add the garlic and saute over low heat until golden.

Add the sweet potato dice and about 1 1/2 cups water. Bring the mixture to a simmer and cook until the sweet potatoes are tender, adding just enough additional water, if needed, to keep the mixture moist as it cooks.

Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again. Cook over low heat for about 10 minutes, until the tomatoes have been reduced to a sauce.

Meanwhile, strip or cut the chard leaves away from the stems. Slice the stems thinly and cut the leaves into strips.

Add the chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, and stir into the mixture. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.

Leave a Reply

Your email address will not be published. Required fields are marked *