Swiss Chard, Potato, and Chickpea Stew

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

FOR POTATOES: 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.

TO SERVE: 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.

VEGETABLE TIP: 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.

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.