Swiss Chard Potato And Chickpea Stew Recipes

SWISS CHARD, POTATO, AND CHICKPEA STEW

Swiss Chard, Potato, and Chickpea Stew image

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.

Provided by lecole54

Categories Chard

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 485.1, Fat 15.8, SaturatedFat 2.8, Cholesterol 93.2, Sodium 1277.5, Carbohydrate 71.6, Fiber 10.9, Sugar 4.5, Protein 18.4

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