Name: Swiss-Chard, Potato, and Chickpea Stew
Yield: 4
Ingredients: 1 lb. Swiss chard -; 3 tbsp. olive oil -; 1 1/2 lb. baking potatoes (about 3) -; 1 onion -; 2 cloves garlic -; 1 tsp. paprika -; 1/4 tsp. turmeric -; tsp. cayenne -; 1 tsp. salt -; 2 c. drained and rinsed canned chickpeas (one 19-ounce can) -; 3 c. canned low-sodium chicken broth or homemade stock -; 1 c. water -; 2 hard-cooked eggs -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Swiss-Chard, Potato, and Chickpea Stew

1. 1 lb. Swiss chard -

2. 3 tbsp. olive oil -

3. 1 1/2 lb. baking potatoes (about 3) -

4. 1 onion -

5. 2 cloves garlic -

6. 1 tsp. paprika -

7. 1/4 tsp. turmeric -

8. tsp. cayenne -

9. 1 tsp. salt -

10. 2 c. drained and rinsed canned chickpeas (one 19-ounce can) -

11. 3 c. canned low-sodium chicken broth or homemade stock -

12. 1 c. water -

13. 2 hard-cooked eggs -

How to cook deliciously - Swiss-Chard, Potato, and Chickpea Stew

1. Stage

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

2. Stage

In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and sauté, 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. Stage

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.

4. Stage

Notes: Swiss chard is available with either reddish or light-green stalks. The red variety has a slightly stronger flavor, but the two are generally interchangeable.

5. Stage

Wine Recommendation: A cozy cold-weather stew, with its earthbound flavors, begs for a similarly rustic, full-bodied white wine. A white Côtes-du-Rhône from the warm and sunny south of France will fill the bill nicely.