Quick chickpea chard tamarind curry

Ingredients

• 1 tbsp sunflower oil
• 1 large bunch of chard (about 400g), stalks finely chopped and leaves torn
• 3 spring onions, finely sliced
• 2 garlic cloves, crushed
• ½ tsp ground cumin
• 1 tsp chilli powder, hot or mild
• 2 tsp medium curry powder
• 300ml vegetable stock, made with 1 stock cube
• 400g can chickpeas, drained and rinsed
• 2 tbsp tamarind paste
• 250ml light coconut milk
• cooked brown rice, to serve

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