Swiss-Chard, Potato, and Chickpea Stew

Swiss-Chard, Potato, and Chickpea Stew
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon paprika
  • 2 cloves garlic, minced
  • 2 hard-cooked eggs, cut into wedges
  • 1 ½ pounds baking potatoes (about 3), peeled and sliced 3/4-inch thick
  • 1 onion, chopped
  • 1 cup water
  • ¼ teaspoon turmeric
  • + 9 more ingredients
    • 3 tablespoons olive oil
    • 1/8 teaspoon cayenne
    • 1 teaspoon salt
    • 1 pound Swiss chard, tough stems removed, leaves washed well and chopped
    • 3 cups canned low-sodium chicken broth or homemade stock
    • 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
    • 1 teaspoon paprika
    • 2 hard-cooked eggs, cut into wedges
    • 1 onion, chopped

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 sauté, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic,...

View full recipe at My Recipes

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