Swiss Chard, Potato, and Chickpea Stew

Name: Swiss Chard, Potato, and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 lb swiss chard, tough stems removed, leaves washed well and chopped; 3 tablespoons olive oil; 1 1/2 lbs baking potatoes, peeled and sliced 3/4-inch thick (about 3); 1 onion, chopped; 2 garlic cloves, minced; 1 teaspoon paprika; 1/4 teaspoon turmeric; 1/8 teaspoon cayenne pepper; 1 teaspoon salt; 2 cups chickpeas, drained and rinsed (one 19-ounce can); 3 cups low sodium chicken broth; 1 cup water; 2 hard-boiled eggs, cut into wedges

Submitted by lecole54

"A nice hearty recipe courtesy of cooking.com. I bulked it up by serving it with whole-wheat couscous, which was the perfect use for the fourth cup of chicken broth in the box. I'm not a fan of hard-boiled eggs, so I skipped that part."

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photo by mersaydees

Ready In:: 45mins
Ingredients:: 13
Serves:: 4-6

ingredients

1 lb swiss chard, tough stems removed, leaves washed well and chopped
3 tablespoons olive oil
1 ¹⁄₂ lbs baking potatoes, peeled and sliced 3/4-inch thick (about 3)
1 onion, chopped
2 garlic cloves, minced
1 teaspoon paprika
¹⁄₄ teaspoon turmeric
¹⁄₈ teaspoon cayenne pepper
1 teaspoon salt
2 cups chickpeas, drained and rinsed (one 19-ounce can)
3 cups low sodium chicken broth
1 cup water
2 hard-boiled eggs, cut into wedges

directions

Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and saute, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.
Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.

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Reviews

Served with a squeeze of fresh lemon, this is delightful and healthy. This is a great accompaniment for grilled meat and it's very satisfying. Thank you, L'ecole!

mersaydees

RECIPE SUBMITTED BY

lecole54

Machias, Maine

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.

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