Fill and boil your kettle. Cut the red peppers in half and scoop out the seeds and white pith. Chop the peppers into bite-sized pieces. Trim the base and top 4cm off the green garlic stalk. Finely slice the bulb and remaining stalk. Drain and rinse the black chickpeas.

Warm a deep frying pan on a medium heat for 1 min then pour in 1 tbsp oil. Add the red pepper and green garlic and fry for 5 mins, stirring now and then, till softened.

Meanwhile, rinse the rice under cold water and tip it into a small pan. Add 300ml hot water from the kettle and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will keep warm while you finish cooking the curry.

When the pepper and garlic have cooked for 5 mins, add 1 tbsp dal spice blend. Stir for 1 min. Add the chickpeas and chopped tomatoes. Stir in a pinch of salt and pepper. Bring up to a simmer then pop a lid on the pan. Cook for 10 mins, till the sauce has thickened.

While the curry is simmering, trim any dry ends or ragged bits off the rainbow chard. Give the leaves a rinse and roughly chop them, and finely chop the stems. Pop the chard into a heatproof bowl. Pour over enough hot water from the kettle to cover it. Soak for 2 mins, then drain and leave to cool in the sieve or colander. When it's cool enough to handle, squeeze out any excess water.

When the curry has cooked for 10 mins, stir in the wilted chard. Cook for 2 mins. Taste the curry sauce and add more salt or pepper if you think it needs it. Serve with the basmati rice on the side.