Curried chickpeas and sweet potato with chard over basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Curried chickpeas and sweet potato with chard over basmati rice

Gluten-Free, Dairy-Free, Soy-Free, Vegan

2 Servings, 690 Calories/Serving

20–35 Minutes

Chickpeas, sweet potato, and greens are cooked until tender in our custom curry base; this is vegan and gluten-free comfort food at its best.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup basmati rice
  • 1 organic sweet potato
  • 1 organic yellow onion
  • 1½ cups cooked chickpeas
  • 1 bunch organic rainbow or other chard (about ½ pound)
  • 1 or 2 organic jalapeño or other fresh chiles (optional)
  • Sunbasket coconut curry base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 690, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 340mg (15% DV), Total Carb. 96g (35% DV), Fiber 13g (46% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains: Tree Nuts (cashew, coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, make the curry.


Prep the curry ingredients

  • Scrub or peel the sweet potato; cut the potato into ¼-inch pieces.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Rinse the chickpeas.
  • Strip the chard leaves from the stems; coarsely chop the leaves.
  • If using the jalapeños, remove the stem, ribs, and seeds; thinly slice the jalapeños. Wash your hands after handling.


Cook the curry

In a medium [large] sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potato and cook, stirring occasionally, until starting to brown and soften, 4 to 6 minutes. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the chickpeas, coconut curry base, ½ cup [1 cup] water, and as much jalapeño as you like. Season generously with salt and pepper and bring to a boil. Reduce to a simmer, stir in the chard, cover, and cook until the vegetables are tender and the sauce has thickened, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
When the curry is almost done, prepare the garnish.


Prep the garnish

  • Coarsely chop the cilantro.


Transfer the rice to individual bowls and top with the curry. Garnish with the cilantro and serve.
Kids Can!
  • Rinse the rice.
  • Measure the onion.
  • Rinse the chickpeas.
  • Strip the chard leaves.
  • Garnish with the cilantro.