Recipe by l'ecole
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.
- 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 See How It's Made
- 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.