Swiss Chard, Potato, and Chickpea Stew

L'ecole's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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:

1. Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
2. 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.
3. 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.

Reviews

[mersaydees]

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!