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If I were ever to become a vegetarian, I’d have to move to the south of India. In an area that’s primarily vegetarian, the people have adapted the use of spices and aromatics to infuse even the most humble vegetables with loads of umami. This is something I came up with last night based on

• 10 curry leaves chopped
• 1 tablespoonginger minced
• 1 large clovegarlic minced
• 1 serrano pepper or jalepeno minced
• 0.3 onion diced
• 1 teaspoongaram masala
• 1/2 teaspooncumin seeds
• 1/2 teaspooncoriander seed ground
• 1/2 teaspoonkosher salt
• 1/4 teaspoonturmeric
• 14 ouncestomatoes whole in juice cans
• 15 ounceschickpeas drained and rinsed cans
• 2 chard medium swiss leaves roughly chopped
• 5 - 6 ramps roughly chopped
• wedgesLemon for serving

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