2 tablespoons olive oil
6 chicken thighs, cut into bite-sized pieces
2 shallots, thinly sliced
3 tablespoons green curry paste
2 tablespoons chili paste
1 teaspoon kosher salt
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced

Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes. After simmering, add in the trimmed and sliced Swiss chard. When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, tenderer colored stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired. Serve alone or with some naan or pita bread.