Swiss Chard, Potato and Chickpea Stew

  • Active Time 10m
  • Total Time 25m

Serves 4

Inspired by the full-flavored vegetable stews of Spain, this earthy fare satisfies the stomach and warms the soul. Don't worry if some of the potato slices break up during cooking; they'll just add to the country feeling. Use vegetable stock for a vegetarian-friendly stew.

ingredients

  • For Chard:
  • 1 pound Swiss chard, tough stems removed, leaves washed well and chopped
  • For Potatoes:
  • 3 tablespoons olive oil
  • 1 1/2 pounds baking potatoes (about 3), peeled and sliced 3/4 inch thick
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt

  • 2 cups drained and rinsed canned chickpeas (1 19-ounce can)
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 1 cup water
  • 2 hard-cooked eggs, cut into wedges

directions

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.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2924

nutrition information per serving

444 calories; 14g total fat; 106mg cholesterol; 1348mg sodium; 62g carbohydrates; 10g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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