Swiss Chard, Potato, and Chickpea Stew

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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.