Chick Pea and Swiss Chard Curry

2 Tbsp vegetable oil
1 tsp cumin seeds
1 onion, finely chopped
2 green chilies (or 1 jalapeno), seeded and chopped
2 tsp each finely minced ginger root and garlic
1/4 tsp each ground cumin and coriander
1/2 tsp garam masala
2 tsp tomato paste
1/4 tsp each cayenne pepper and turmeric
1 cup whole chopped canned tomatoes
1/2 tsp salt
1 (19 oz) can chickpeas, drained and rinsed
4 cups chopped Swiss chard

In saucepan, heat oil over medium heat; cook cumin seeds until beginning to pop, about 1 minute. Add onion and chilies; cook until translucent, about 10 minutes.

Add ginger and garlic; cook for one minute. Add ground cumin and coriander; cook until fragrant, about 2 minutes. Add garam masala (if using); cook for 1 minute. Add tomato paste, cayenne pepper and turmeric; cook for 1 minute.

Add tomatoes and salt; cook, stirring, until softened. Stir in 11/4 cups water; bring to boil.

Add chickpeas; reduce heat and simmer for 10 minutes.Stir in Swiss chard; simmer until tender, 3 to 4 minutes.

 Serve over rice or with Naan bread. This makes a hearty winter meal -- even though we ate it in the heat of summer.

Makes: 4 servings. Per serving: about 260 cal, 10 g protein, 9 g total fat, (1 g saturated fat).