For the hesitant, the name might not elicit a response of “yum, let’s make that!” but trust me – this is mighty tasty, and like us – you’ll probably end up craving it. We were turned on this recipe by my mother in law, who I think found it originally in the Moosewood cookbook. Through a bit of experimentation and such, we’ve made a few modifications that we think now make an incredibly well rounded and tasty meal, perfect for days you want something filling and hearty.
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 Thai chilies, sliced fine
- 20 oz can pineapple, crushed or if chunks – quickly run through food processor; keep all liquid
- 2 bunches chard, chopped
- 1 can chickpeas, drained and rinsed
- 1/4 – 1/3 C peanut butter
- 1 T hot sauce (Cholula or other)
- 1/2 t turmeric
- 1 t ginger (or 2 t fresh grated ginger)
- salt, to taste (may not need much if the peanut butter is salted)
- 1/4 C cilantro, chopped
- chopped peanuts and green onion for garnish
- quinoa or something else to serve over
In a large pot or pan, saute the onion and garlic (in about 1 T oil) about 5 minutes, until softened. Add the bell pepper and chilies, cook another 5-8 minutes, until starting to turn golden. Add the pineapple and bring to a simmer. Add the kale, and cook until wilted (about 5 minutes). Add the PB, hot sauce, seasonings, chickpeas, and cilantro, cook another 5 minutes. Taste and adjust any seasonings.
This goes awesome over quinoa (which was recommended by my mom-in-law) – so I highly recommend that (I used the multi-colored quinoa from Trader Joe’s). But if not, this can go over rice, millet, whatever you want! Sprinkle with the chopped peanuts and green onion, serve with some extra hot sauce, and enjoy.
Plantiful Eats 
Oh, I bet this is really yummy! Susan has a version of the original Moosewood recipe on Fatfreevegan, too. I like that you’re using chard and red bell pepper in yours. And serving it on quinoa. The photo is gorgeous!
I’ll have to check out Susan’s version! Thanks for your comment on the photo – I’m starting to try to make them a little better. 🙂 And in some things I prefer chard over kale, and this is one of those. Maybe next time I’ll try it over millet…
I’m delighted you like it and made it yours. This is a recipe that I can eat every week. As you know, I don’t handle the heat as well as the rest of you, but I can certainly see how it would enhance the flavors. I personally prefer the Swiss Chard over Kale for this recipe and when served over quinoa, it is a nutritional powerhouse.
We do love the heat! 🙂 I’m glad you found the recipe and shared it with us!
We just made it again today and I wanted to share 2 substitutions:
1. I used fresh pineapple that I pulsed in the food processor. I am allergic to anything in a metal can so I used fresh pineapple. I can do canned in glass, but not metal.
2. I used Barney Butter’s Crunchy Almond Butter instead of peanut butter and I have to say that we liked it better. Barney Butter is absolutely the best brand of almond butter out there that I have tried. http://www.barneybutter.com
Fresh is always better! Just depends on if you can find good pineapple. 🙂 Glad that worked out! I love the Barney Butter in my breakfast, but prefer the peanut butter in this. Goes to show each person’s tastes are different, and it’s good to substitute to individual tastes!
Looks delicious and really easy, definitely pinning this!
Awesome! I’m so glad you think it’s pin-worthy. 🙂 I hope you try it soon! And thank you for visiting my blog!