This richly spiced chard dish is made with Nutiva Sunflower & Red Palm Oil, and is delightful served side by side with couscous or quinoa.

8 cups Rainbow Chard (washed & cut)
2 tbsp Nutiva Organic Sunflower & Red Palm Oil
1/4 tsp Cumin Seeds
1/4 tsp Mustard Seed
1 tbsp Ginger (grated or finely chopped)
1/2 tsp Turmeric
1/4 tsp Curry Powder
dash Sea Salt
dash Ground Black Pepper
1 cup Diced Tomatoes (canned)
1 squeeze Lemon Juice
1 cup Garbanzo Beans
1/4 cup Coconut Milk
1/4 tsp Maple Syrup
In a skillet, on med-high heat warm oil and add the cumin and mustard seeds. Sauté until they begin to pop.
Stir in the chopped ginger and then add Rainbow chard, turmeric & curry powders with the salt and pepper. Add 2 tbsp. of the juice from the canned tomatoes and sauté for 2 minutes.
Add the garbanzo beans and tomatoes and quickly sauté for 3 more minutes.
Pour in coconut milk and maple syrup.
Serve promptly!


Chef at Nutiva
Shanna Rader, Nutiva's Staff Chef, is an enthusiastic foodie. Inspired by world travels, Shanna has been developing various styles of cooking for over 20 years.
With creativity and warmth she creates fresh and healthy meals to inspire and nourish others. She’s an advocate for plant-based diet, holistic nutrition, superfoods and living with joy!
“I have a passion to bring people together around healthy creative and delicious foods.”

Latest posts by Shanna (see all)