Chickpeas and Chard

60 gm chickpeas, soaked overnight and cooked

100 gm chard, spinach or sea beet sliced

1 celery stalk or piece of celeriac

1/2 red pepper

1 small onion

1 chilli pepper

30gm creamed coconut

Heaped teaspoon sumac

Tablespoon spice base

Coriander to garnish

Soften the celery/chilli/onion/pepper in a little oil. Stir in the spice base and fry another couple of minutes. Mash the chickpeas lightly leaving many whole. Add the chard, sumac, coconut and salt. Cook until the chard is tender, serve with rice.