Swiss-Chard, Potato, and Chickpea Stew Recipe

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.