Swiss-Chard, Potato, and Chickpea Stew

Ingredients

• 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 1 cup water
• 2 hard-cooked eggs, cut into wedges
• 1 onion, chopped
• 1 ½ pounds baking potatoes (about 3), peeled and sliced 3/4-inch thick
• + 6 more ingredients
• • ¼ teaspoon turmeric
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 pound Swiss chard, tough stems removed, leaves washed well and chopped
  • ¹/₈ teaspoon cayenne
  • 3 cups canned low-sodium chicken broth or homemade stock

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,...

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