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
Preparation
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.
