Chickpea curry in creamy green sauce

Soak the dry chickpeas in water with the salt for 8 hours or more; the salt softens the outer coating.

Discard the salty water, rinse, and pressure cook with the water: 30 minutes in an Instant Pot, or 25 minutes in a stovetop pressure cooker. Canned chickpeas can replace these steps.

Rinse the Swiss chard well and chop the leaves roughly, keeping some of the red stalks.

Blanch the leaves in boiling water just until it returns to a boil, then transfer to chilled water to stop the cooking and keep the colour; squeeze out as much water as possible.

Dilute the coconut milk with the water; blend the leaves with half a cup of the diluted coconut milk to a smooth puree.

Let the pressure release naturally; mash about half a cup of the cooked chickpeas well.

Heat the oil in a pot over medium-high; when hot, lower the heat and add the nigella seeds.

Add the finely chopped onions with a pinch of salt and soften without browning much, which would spoil the colour. (Add the chard stalks here.)

Add the ginger paste, stir a few seconds, then the turmeric and ground coriander.

Add the boiled chickpeas without their water, then salt and pepper.

Add the green coconut puree, half a cup of the chickpea water, the mashed chickpeas and the rest of the diluted coconut milk.

Simmer on medium heat for about 8 to 10 minutes.

Pound the basil with a little salt and a teaspoon of oil to a paste in a mortar and pestle (a green chilli can go in).

Add the garam masala, the herb paste and the red chilli flakes.

Fry the forgotten chard stalks in a little oil to soften and add near the end.

Add the thick undiluted coconut milk and finish with a squeeze of lemon juice.