Chickpea Swiss Chard Red Pepper Curry (Vegan)

1 large Onions, raw
6 tsp Ginger Root
3 clove Garlic
1.8 cup Hunt's Diced tomatoes in sauce
0.67 cup Coconut Milk (Signature Select)
4 cup Chickpeas (garbanzo beans)
0.75 cup Bell peppers (Green, Red, Yellow, Orange)
6 cup, chopped Swiss Chard
2 tbsp Extra Virgin Olive Oil
1 pepper Jalapeno Peppers
2-3 cups vegetable broth/stock (or water)
1/4 lemon
Spices: cumin, cayenne, coriander, garam masala - or just a premade curry powder

This is just a rough recipe for guidance - you can swap out other seasonings. Top with cilantro, parsley or greek yogurt to mix things up. (GREAT as leftovers)

Add 2 tbsp oil to the pan, once hot add some cumin & coriander seeds.
Cook onion in oil for 8-10 min
Add garlic & minced ginger, cook 3 min
Add sliced jalapenos & some salt
Add spices of your choice: I typically use ~ 1tbsp cumin, 1 tbsp coriander, 1tsp tumeric, 1/2 tsp cayenne, alternatively you could add some curry powder (probably ~2-3 tbsp)
Mix the spices in so they coat onions, peppers, etc, then add chickpeas and bell pepper. Continue mixing so chickpeas are coated as well and everything gets seasoned.
Add can of tomatoes, about 2 cups vegetable broth (or water) and bring to a simmer - cook about 10 mins
Add in chard a handful at a time and stir so it starts to wilt. Continue adding until it's mixed into the pot well. Add 1/2 to 2/3 of a cup of coconut milk and bring it back to a simmer.
Simmer 15-25 mins until everything gets happy.
Finish with about 1tsp of garam masala and juice of 1/4 lemon.

Serve on its own, over lentils, rice or quinoa.

Serving Size: Calculation is per oz. Recommend 6 oz portion (makes ~10 6 oz portions)