How To Make Swiss-Chard, Potato, and Chickpea Stew
Savor the warmth and spice of this chickpea stew that comes with browned potatoes and hard-boiled eggs in a flavorful broth.
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 sauté, stirring frequently, for about 5 minutes until the potatoes start to brown.
Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, for about 1 minute until fragrant. Add the cooked chard, chickpeas, broth, and water.
Bring to a simmer and cook for about 15 minutes until the potatoes are tender.
Serve the stew garnished with the hard-cooked eggs.
- Calories: 429.20kcal
- Fat: 16.23g
- Saturated Fat: 2.74g
- Trans Fat: 0.00g
- Monounsaturated Fat: 9.30g
- Polyunsaturated Fat: 2.88g
- Carbohydrates: 57.66g
- Fiber: 10.23g
- Sugar: 4.21g
- Protein: 18.29g
- Cholesterol: 74.60mg
- Sodium: 1248.47mg
- Calcium: 153.58mg
- Potassium: 1569.82mg
- Iron: 6.01mg
- Vitamin A: 401.52µg
- Vitamin C: 46.97mg
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