Swiss Chard, Potato, and Chickpea Stew
photo by mersaydees
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 453.59 g swiss chard, tough stems removed, leaves washed well and chopped
- 44.37 ml olive oil
- 680.38 g baking potatoes, peeled and sliced 3/4-inch thick (about 3)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4.92 ml paprika
- 1.23 ml turmeric
- 0.61 ml cayenne pepper
- 4.92 ml salt
- 473.18 ml chickpeas, drained and rinsed (one 19-ounce can)
- 709.77 ml low sodium chicken broth
- 236.59 ml water
- 2 hard-boiled eggs, cut into wedges
directions
- 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.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.