Swiss Chard, Potato, and Chickpea Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A nice hearty recipe courtesy of . 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. 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.
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