Recipe from Melody Sharma, farm intern; serves 4; ready in about 30 minutes if you start with canned chickpeas

2 cups boiled chickpeas or one can of chickpeas
1 bunch chard; ribs and leaves chopped and kept separate
1 medium sized onion chopped
2 plum or 1 large tomato(es) chopped
1 teaspoon garam masala or ( a mix of cumin, cayenne pepper,black pepper
and cinnamon powders) smidgen of each
2 cloves of garlic and 1/2 an inch of ginger both smashed with some
salt using a mortar and pestle (or finely chopped)
1 Tablespoon cooking oil
1 bay leaf
1teaspoon cumin seeds

Heat oil in pot over medium heat and add cumin seeds and bay leaf. When cumin starts to sputter the oil is tempered. Reduce heat to low and add onions, garlic and ginger (if you haven't added salt to garlic and ginger add it here) and cover pot to let onions sweat and soften. Add masala and stir fry for a bit till you get an aroma (don't burn it!), immediately add tomatoes, cover pot and cook until it forms a gravy. Add chickpeas, chard ribs and a cup of water and let it simmer to mix flavors (add salt as per taste). Add chard leaves and cook until wilted or as firm or soft as you wish (remove bay leaf or leave in for extended flavor).