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
Preparation
Step 1Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.Step 2In 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.Step 3Add 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.Step 4Notes: 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.Step 5Wine 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.
