Ingredients: 1 cup of pressure cooked chick peas (can use canned ones if you wish), pepper, two green chilies, a handful of purple basil, salt, cumin seed powder,coriander powder, chili powder, tumeric powder, .25tsp of cinnamon powder, two small cardamon cloves, crushed ginger (not more than .25 tsp), three crushed cloves of garlic, large onion, large tomato, and 8/9 Swiss Chard leaves.
Chop up large onion and saute in oil, add spices to taste (Watch out for turmeric and ginger – how much you add of those as too much can make a dish bitter. I would say it is ok to add up to a level teaspoon of cumin and coriander. Black pepper and chili powder add pungency=heat so add according to how hot you want it to be.) Add chopped up tomato, and then chopped basil. Add chickpeas and after cooking for about 10 minutes, add the chopped Swiss chard on top, and cook for another 5, turn off heat, and mix Swiss chard with chick peas and let sit for another ten. Ready to eat!
I cooked the amaranth separately using a ratio of 2.25 cups of water to 1 cup of amaranth. Bring to boil and then let simmer until cooked.