Name: Swiss-Chard, Potato, and Chickpea Stew Recipe
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Swiss chard; 3 tbsp olive oil; 1½ lb (about 3) Baking Potatoes; 1 onion; 2 cloves garlic; 1 tsp paprika; ¼ tsp turmeric; 1 tsp cayenne; 1 tsp salt; 2 cup (one 19-ounce can) drained and rinsed canned chickpeas; 3 cup or homemade stock canned low-sodium chicken broth; 1 cup water; 2 hard-cooked eggs

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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.

Preparation: 5 minutes

Cooking: 25 minutes

Total: 30 minutes

Serves:

Ingredients

1lbSwiss chard
3tbspolive oil
1½lbbaking potatoes,(about 3)
1onion
2clovesgarlic
1tsppaprika
¼tspturmeric
1tspcayenne
1tspsalt
2cupdrained and rinsed canned chickpeas,(one 19-ounce can)
3cupcanned low-sodium chicken broth,or homemade stock
1cupwater
2hard-cooked eggs

Instructions

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.